Using fresh compressed cake yeast in bread machine
After reading some papers on this I experimented by adding the yeast 5 minutes before the kneading ends. This gave an acceptable loaf without any collapsing but did not even get a big convex bulge. The rationale behind this is that fresh yeast is already active and the 20 minutes of kneading already uses up its potential partially adding it later saves 15 minutes of activity for the other stages. So yes it is possible and cost effective too as dry yeast is costly compared to the fresh yeast even after weight conversion.