Troubleshooting Guide

KNEAD – Knead time varies by setting: basic/specialty is 20 minutes; whole wheat is 30 minutes and dough is 20 minutes. Whole wheat requires the longest knead time to better develop the gluten in whole-wheat flour.

SPECIAL NOTE: An audible alert will sound during the knead cycle to signal when to add special ingredients such as raisins or nuts, if called for. Adding these ingredients at the alert prevents them from becoming over mixed or crushed. If these ingredients are not required, ignore this alert. The audible alert during the knead cycle can be used as a reminder to check the dough for any needed adjustment. See “Special Notes n Flour” on page 3.

RISE (1) – The dough is allowed to rise. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm.

STIR-DOWN (1) – Next, the dough is stirred down by the knead bar to remove excess carbon dioxide gas created by the yeast.

SPECIAL NOTE: If using dough setting, an audible alert will sound and bread maker will turn off, as the cycle is complete. The dough is ready for hand shaping, rising and baking in your own oven.

RISE (2) - The dough is allowed to rise again, but for a shorter period of time.

STIR-DOWN (2) - The dough is again stirred down by the knead bar to remove excess gas and to shape for the final rise. This final stir-down ensures that the bread will have good texture.

RISE (3) - A final rise helps the dough achieve maximum height. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm.

BAKE - Bake time varies by crust color. An audible alert indicates bread is done and 0:00 appears in display. If bread maker is not turned off, it automatically goes into keep warm for up to 3 hours.

PROBLEM	POSSIBLE CAUSE	SOLUTION
	LOAF SIZE AND SHAPE
1. Short loaves.	- Wheat breads will be shorter due to less gluten-	- Normal situation, no solution.
On average, 1 lb.	forming protein in whole wheat flour.	- Increase liquid by 1 tablespoon.
loaves will be 4	- Not enough liquid	- Increase liquid by 1 tablespoon.
inches high; 1½ lb.	- Sugar omitted or not enough added.	- Add ingredients as listed in recipe.
loaves 5 to 6 inches	- Wrong type of flour used.	- Do not use all-purpose flour.
high at regular	- Not enough yeast used or too old.	- Measure amount recommended and check
bread settings.		freshness date on package.
	- Wrong type of yeast used.	- Use correct type of yeast, especially
		important for bread machine/fast-rising
		yeasts.

2. Flat loaves, no rising	-Yeast omitted.	-Add ingredients as listed in recipe
	-Yeast too old.	-Check expiration date.
	-Liquid too hot.	-Use lukewarm liquid, about 75-85° F.
	-Too much salt added.	-Use amount recommended.
	-Sugar or other sweetener omitted.	-Add ingredients as listed in recipe.
	-If using timer, yeast got wet before bread making	-Push dry ingredients into corners of pan.
	process started.	-Make well in center for yeast.
3. Top inflated,	-Too much yeast.	-Reduce yeast by ¼ to ½ teaspoon.
mushroom-like in	-Too much sugar.	-Reduce sugar by 1 teaspoon.
appearance.	-Too much flour.	-Reduce flour by 2 to 3 tablespoons.
	-Substituted active dry yeast for bread machine/fast-	-Use correct amount of bread machine/fast-
	rising yeast.	rising yeast.
	-Not enough salt.	-Use amount recommended in recipe.
	-Warm, humid weather.	-Reduce liquid by 1 tablespoon and reduce
	-May be caused by high altitude.	yeast by ¼ to ½ teaspoon.
		-See “High Altitude” section on pg. 7
4. Top and sides cave in	-Too much liquid.	-Reduce liquid by 1 tablespoon.
	-Too much yeast.	-Use amount recommended in recipe.

TROUBLESHOOTING GUIDE

PROBLEM

POSSIBLE CAUSE

SOLUTION

LOAF SIZE AND SHAPE