Actually, I find you still cannot measure exactly for a bread machine. Just having a machine doesn't negate the influence of weather, differences in brands of flours/yeasts, etc. Even with a bread machine, it's important to check the dough as it mixes and make sure it's of the right consistency. Sometimes you need to add a touch more flour, sometimes a little more liquid. Only time I ever had a loaf not work out in the bread machine, was when I just dumped the ingredients in and walked away without checking and correcting during the mixing cycle.

Now, as to using more yeast? I'd do that if I was making bread by hand--because you can monitor (shorten) the rising, etc. The problem with (too much) extra yeast is that if bread rises more than the gluten in the flour can support, the bread will most likely fall and end up a doorstop by the time it's done. Using the machine, you can't really shorten the rising time, so you could have a problem. Or maybe it will work out. Or maybe it will work today, but not tomorrow--yeast is alive, and like the rest of use beings can do different things under different conditions.

On the other hand, if you're willing to risk the ingredients, you could give it a shot, and see what happens. If it doesn't work out, I'm sure the birds would enjoy the results, anyway.

Thanks azzalea,
I've made 3 loaves so far with it, and tried a Cinnamon-Raisin this weekend. They all rise to the same height (not to the top of the loaf pan), and I'd like to get them higher.

I check it when it's kneading and pinch it for moistness.
If I don't increase the yeast, can you think of something else I can do?

I'd take a chance and use about a half tsp. more of yeast. The recipe I use for white bread calls for three, but it was too much, so I now use 2 1/2 and that seems to be the norm.

In my humble opinion, the most important thing is to make sure the yeast is fresh. It doesn't last forever. If you've had it a while, buy some new yeast and try again.

If your recipie doesn't have any sugar or honey in it, you could try adding one teaspoon of sugar to the water. Sugar is food for the yeast and it helps it get started faster.

It's just another idea that I learned from experimenting. I almost always make homemade pizza dough with yeast, and I have noticed that it foams up much faster when I add a little sugar to the warm water. If using a little more yeast doesn't work you might want to try the sugar.

I've always found my bread machine to be very forgiving. Yes you often can tweak with the dough. Another thought is that you might not be using a recipe for a big enough loaf. You might need to go up a size if it's really small but tastes right. That would explain the smaller amount of yeast and the small loaves. Are you using recipes that were designed for that machine or generic ones? Most of the generic ones seem to be for 1# loaves that I've seen anyway.

The other thing I found that makes a big difference is I warm the pan by filling it with hot water for a minute or two before use. Putting the small amount of warm water in there can easily be cooled down by the pan and room temp.

Here's one of my favorites and it fills my ABM nicely and with good yeast (just test it - yeast lasts a long time if kept refrigerated or frozen) and with a warm pan.

Pepperoni Bread
It's like a loaf of pizza!

1 C + 2 T water
2 T sugar
3 C bread flour
1-1/2 t garlic salt
2/3 C pepperoni slices chopped
1-1/2 T italian seasoning
1/3 C mozzarella cheese
1-3/4 t yeast (I usually add a little more, maybe 2t total?)
Optional: Fresh ground pepper depending on what's in the italian seasoning.

When placing the pepperoni in, mix into the flour to coat the chunks. Use a basic white cycle and a dark crust for best results (on my machine anyway). Do not use timed cycle for this bread. When done, remove and cool on a rack. Heat some pizza sauce or tomato sauce mixed with garlic salt and italian seasoning and use for dunking to serve as an appetizer. ItÂs delicious toasted. Best if served warm (microwave is fine).

Well, here's another two for reference:

Bread Machine Garlic Bread

1 C water
3/4 t salt
2 T water
3/4 T butter
3 C bread flour
3 T parmesan
2 T bread flour
3/4 t italian seasoning
1-1/2 T sugar
3/4 t garlic salt
3/4 T butter
2 t yeast

Add in order recommended for your ABM, set to light crust and rapid cycle

Onion Egg Bread

2-1/4 t yeast 1 T sugar
3 C bread flour 4 T powdered milk
3 T onion flakes 2 T butter
1-1/2 t poppy seeds 1 C water
1 t salt 1 large egg
1 t lemon juice

Place all ingredients in machine as directed by your machineÂs instructions and start. Do not use with the timed cycle due to its perishable ingredients.

Good luck!

Just a thought, make sure you keep your salt seperated from your yeast. Salt kills the yeast.

dody