Hiya - I'm hoping for some advice on using my bread maker. Have searched through other old threads on the subject of breadmakers but haven't found anything that quite answers my question...

I've been following the recipes that came with my bread maker religiously and the bread always comes out a little bit cakey - with an almost scone-like texture & flavour. I've so far tried the wholemeal and white recipes and they both seem to have the same sort of problems. The recipes are fairly basic - flour, water, yeast, oil, a little salt, some dried milk powder and some sugar. I've also tried missing out the milk, on the advice of my brother in law who said it solved his cakey-texture problems, but that didn't seem to make much difference to me. I'm contemplating missing out some of the sugar too but presume I need to leave at least a bit in order to feed the yeast. Or is it ny yeast that is teh problem? (I'm using the dried stuff that UK supermarkets sell especially for breadmakers...)

Has anybody else succesfully solved this type of problem? All advice gratefully received...

thanks,
Jess