OK, have to laugh at your self.
Made bread on Friday, my wife (as always) says to measure the ingredients, I don't as I find following a recipe exactly lacks a sense of adventure and doesn't help to use up odds and ends. So decided to use up some dried shredded coconut and added normal whole and white flour sugar oil salt yeast gluten etc and started it on for me normal brown bread hard crust setting at 4.5 hours.
Then while it started to knead, I thought, what goes with coconut . . . pineapple! So I opened a tin and poured the juice in after which of course too moist so I had to add a fair bit more flour. Waited for the beep to add berries and added my pineapple rings which I had chopped to make it easier for machine to knead in. but pineapple had lots of moisture so again had to add more flour.
Came back at 3.5 hours, bread risen too much and top was up against glass window (the explode part) sorry no picture!
At 4.5 hours ringer went off, lifted lid and saw that the middle had sunk dramatically (the impode part, easiest to see in pic #3) and tried to remove bread, (for non machine bread makers 1st picture is not a perfect fit), no go, had to saw around perimeter against machine with my old trusty curd knife (long serrated bread knife), luckily decided half way around to unplug the unit, and then fished the handle up and out to be able to lift up and out. Lastly, to remove from mixing/baking pan had to cut off the overflow, after which of course a mess.
Problem #1, obviously too much batter, problem #2 phoned my Dad asking why it had imploded when cooked, he says thinks because the risen dough was too moist and machine cooks from outside in and thus somehow while cooking the middle collapsed faster than outside . . . ?
Anyway fun snaps and gives a different definition to the generally female term: "muffin top".
Mmmm, that's some great adventure...and GOOD EATS! ;)
Looks like an Oster, somewhat similar to mine. Yeah, I've been there: add this, more flour, add that, more flour.... Not a pretty sight.
Hey, but congrats on spelunking into new baking depths, John! ::)
-Boofer-
My guess is that adding the pineapple & juice increased the sugar amounts to the level that the yeast quickly overgrew...it probably needed one more kneading before going to the baking stage. Maybe a little bit more salt would have helped solve the problem, too.
No going back and changing it, though...hindsight being 20/20 and all.
The important detail was not included: How did it taste?
@Boofer: Good point, much more rising and it would have all the way down the outside cave to the heater ring and then they'd have been a fire! Good Eats IS a great TV food show, I watched the pumpkin episode a while back where baked a cheese sauce inside the pumpkin in the oven, so last week a bought a pumpkin.
@MrsKK, good point, the pineapple was in heavy/high sugar content juice. I didn't know that sugar was a driver in yeast growth rate. Yep tastes great, but little crumbly so better as toast, so far prefere just butter or with jam, tried marmalade but made taste too complicated.
Next time I'd go with semi dried fruits like apricots, pineapple just gut smushed into the overall bread, no lumps left.
Yeast wouldnt necessarily produce gas faster in sweet (rich) dough,the sugar along with the salt accually makes it work slower so you have to compensate with larger percentage of yeast.
Bread machines dont really support high moisture breads and its usually important to follow the recipe because it has a cooking program built for specific volume of dough,any variation and.... you see what can happen. :)
Too much sugar and moisture probably accounted for the loaf in the photo. Bread making in machines is not that brilliant, in my experience. Unless the manufacturer's recipes are followed pretty closely, the results can be as seen above, and the loaves' crusts are thin, too like supermarket-bought bread. I only use mine now for both provings of the dough when the kitchen is cold in winter and then decant it to the oven for conventional baking.
It is a good money saving alternative (in the long run or if you get it for free) for mass produced supermarket sandwitch loafs.
The price of loafs have almost doubled in 5 years because of rising wheat price, not sure what the situation in the US.
Over prooving can cause your issue. Ive done it a few times when ive forgotten to set the timer. I do mine in the oven with a dish of boiling water in the bottom. Then just take it out to heat the oven up. Ive had a few that became giant blobs instead of the neat loaves id shaped ;-) Ive never done one with pineapple in the dough though, maybe i should see if i can make it work... mmm... bread. Ah, i cant today, i have a sholder injury that i worked into a frenzy during the week making a bread and then a cheese...
I need a stand mixer i think... Hmmm, "DH... do you think you could buy me a bench mixer..?"
I agree with fied and Crystal. Technically, a second kneading and rising about 30-60 minutes before the baking cycle might have resolved it because the bread would have been rising less, thus preserving the remaining rise to be the oven spring during the first 10-15 min of baking.
However, the real cause is that you super-fed your yeasts and they grew out of control (so you probably got a sweet yeasty tasting bread). You can fix that by using less yeast and cooler water, extending the first rising and shortening the second rising. You can also add a touch of vinegar to slow down the yeast. You don't want the yeast to develop too fast and consume all the sugar before the enzymes had their chance of working up the gluten.
Bottom line, such sugary recipe must be slower, cooler, and with less yeast. (it may be better as a free forming no-knead bread in dutch oven rather than a bread machine type Pullman loaf)