Another breadmaker question, please, anyone...

hhb, Jun 26, 9:01am
Every time that I have recently made bread it has turned out more like a crumbly cake consistency, looks/rises like bread but is just too cumbly and falls apart when you try to cut it, ... not the breadmaker as have made superb loaves in it, all I can think is that I am at the mo using Pams reg flour... is it better to use High Grade flour and alsomust you use a yeast with an improver in it? Annoying because I have made some quite yummy, great consistency breadloaves before!

joybells2, Jun 26, 9:07am
I always use High grade flour. I sometimes use bread improver, not a necessity tho. I think the flour is your problem.

hhb, Sep 7, 10:42pm
thank you!