Ok...here goes again :) You can't ever ever substitute RAPID RISE for anything else...never. The recipes that call for it have taken its specific properties in to consideration and the final product will be a result of this. ADY or Active Dry Yeast and Instant Yeast are interchangeable. The only difference is the amount you use. 20% less instant and you MUST activate ADY with warm water , you do not need to activate instant. I will cut/paste this info and attach a link from The Fresh Loaf. Hope this finally clears up the confusion. The reason annie has not had a problem with a too fast rise is , as she says, she has not use Rapid Rise. "Active Dry Yeast This is probably what comes to mind when you think of yeast. It's dry and granular, about the consistency of cornmeal. To use it, you dissolve a few teaspoons in warm water (110-degrees or cooler) and then add it to the rest of the ingredients. This yeast will behave 'typically' and will give your dough two rises. Instant Active Dry Yeast This is also known as "bread machine yeast." This yeast is milled into finer particles and it does not need to be dissolved in water like active dry yeast does so you can add it along with the dry ingredients. This yeast also gives you two separate rises and it can be used interchangeably with active dry yeast. Measure out the same amount of yeast and skip the water-activation step. Rapid-Rise Yeast This yeast has also been milled into smaller particles so that it doesn't need to be dissolved into water. In addition, enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the first rise of the dough and shape the loaves right after kneading. What you save in time, you lose in flavor and structure. Your final loaf will be fairly bland and commercial tasting, with a tight, uniform crumb. Since it behaves so differently, this yeast cannot be substituted for either active dry or instant active dry yeasts. Fresh Compressed Cake Yeast This is the kind of yeast that commercial bakers tend to use. It's a solid block with a clay-like consistency, is more dependable, and dissolves easily. However, it's 2-week shelf life makes it less ideal for home bakers to use (the granular yeasts above have a shelf-life of about a year in the fridge). If you want to try fresh yeast, use twice the amount of fresh yeast as dry yeast called for in the recipe." Here is a link that might be useful: The Fresh Loaf yeast FAQ

Thanks for the replies. I did not know the cutting-head was removable. My machine is really old and I bought it from a local GoodWill store. I think the recipe for dough has something wrong about it. Dough came out very hard and heavy. This seem right: 3 egg/8oz sour cream/4c flour/1 tbsp baking powder no liquid?? even added some, but still very dry I think I need a better dough recipe for pierogi dough. Have plenty of filling left! lol

If you have to ask these questions it is strongly advised that you get a qualified electrician to wire this circuit. I know you want to help, but doing electrical work in a commercial setting, without proper training, experience, and especially credentials and insurance, is NOT a real good idea, even with permission from the landlord. Is it a 250v machine? I don't know, you tell us. What does it say on the machine? You can assume so due to the plug but are you sure? What is the amperage draw of the machine? What you describe is a 15A/250v plug, yet you were told it needed a 30A circuit? See what I mean?.....

I can't address the bread machine part, but sprawl is usually a sign of weak or broken gluten, therefore my first guess is that you're not getting a good enough knead for the weight of the loaf. Are you using bread flour? If so, which kind? The protein content differs and could help you if you're not already using high protein flour. This isn't whole wheat, right? That's another whole problem (the bran cutting the gluten). You're also probably using instant yeast, which is normal for bread machines. One of the issues with it can be that it rises so fast the gluten doesn't have enough time to develop, which would make it fine in the machine, where the dough can cling to the sides of the bucket, but killer if you're trying to make a boule without any support. Since you're not baking in the machine, another thing to try is using active dry yeast, rather than instant, and just using the machine for mixing and kneading (not programmed rise). Letting the dough rise slower helps the development of the gluten.