I recently bought a Black and Decker B2300 breadmaker to replace an older, heavily used Black and Decker B2005.

I have tried the same recipes that worked just fine in the B2005 but the new breadmaker overcooks the bread so much that the crust is dark brown and the paddles stick very firmly into the bottom of the loaf and often will not release the bread from the breadmaker without a lot of vigorous shaking.

Has anybody else had this experience with the B2300?

Are there any adjustments I can make to the recipes that might help with this problem?

Thanks in advance,

Don.