Recipe(tried): Bread Machine Baking Tip - Adjust recipe to reduce salt and try this:

I had the same problem with Toastmaster recipes. I have adjusted the recipes so the proportion are more realistic. Their proportions of 4 cups of flour: 6 3/4 tsp yeast: 4 tsp salt is ridiculous...that is more than 1 tsp yeast per cup of flour with corresponding high amount for salt!!! Which is absolutely ridiculous.

I adjusted the 4 cup flour recipes (2 lbs bread) so that it requires the key ingredients in this proportion: 1 tsp yeast: 1/2 tsp salt. Use this basic proportion for these key ingredients . Everything else remains the same. A Toastmaster recipe calls for 4 cups (2 lb loaf) white flour 1 1/2 cups liquid +2 tbsp +- 1/4 depending on your home elevation and whether eggs etc are added.

This adjustment yields a light fluffy, soft, moist loaf with fine grained texture which rose higher than the bucket top. Perfect loaves. I am at sea level. Higher elevations require more water.

I like to have my dough sticky to the touch. (I do not add extra gluten..because they say that slows down the brain! and I think I need all the help I can get, LOL) I use regular Fleischmann's fast rising yeast, and regular all purpose flour, and start with warm water per recipe in the Toastmaster recipe book (for model 1142).

I make another slight change...The idea is to expose the yeast to it's "food"--sugar, but keep the yeast away from salt as long as possible. I put all liquids (110 degrees F water) and fats into the bucket first (not for programming to start later), add sugar, mix, to dissolve. Add yeast. Mix. I do not wait for it to proof. Instead I just dump in all the flour, nuts etc and salt...in that order. With a wooden spoon lightly stir top of the pile to distribute the salt. Select all the appropriate options on the machine. Start.

I get perfect 2 lbs loaves everytime.... resembles commercially prepared bread that stays fresh for a couple of days: fine textured, moist with a wonderfully crunchy rounded top crust.