I recently purchased a hm homebreadmaking machine. It has 13 great functions and it's key is to have crusty from the outside yet soft on the inside. I did white bread and so far it was ok. The following day, I made cornbread and it was as tough as a rubber. The loaf was big and so was it's gluten or bubbles. It was tougher the following day. I read somewhere that the cause could have come from a high temperature. In the recipe it called for powdered milk. I used skimmed milk. Now where did I go wrong. Could it be the machine? I haven't heard anybody made comment on the Panasonic machine yet.

Also as an added information, I used instant dry yeast and added 120 degrees F. The first time I made white loaf flopped. It didn't rise til the end. I hope I didn't make the wrong choice of purchase. Where did I go wrong?