Breakdown of BREAD/DOUGH Cycles

SETTING

Cycle

EXTEND

BASIC

WHOLE

FRENCH

SWEET

DOUGH

QUICK

JAM

ONE

BAKE

REG

LARGE

WHEAT

BREAD

HOUR

1 lb

1-1/2 lb

DARK

REG.

LARGE

BREAD

1-1/2 lb

1 LB

1-1/2 lb

RAPID

CYCLE

1-1/2 lb

REST*

30 min*

15 min*

Knead 1

6 min

45 min

Knead 2

27 min

31 min**

18 min

25 min

22 min

31 min**

24 min

14 min

15 min

14 min

Rise 1

23 min

29 min

76 min

79 min

39 min

34 min

40 min

60 min

20 min

Punch 1

10 sec

15 sec

5 sec

Punch 2

10 sec

Punch 3

5 sec

Rest

30 min

15 min

29 min

Shape 1

5 sec

3 sec

5 sec

Shape 2

10 sec

Shape 3

5 sec

Rise 2

64 min

54 min

55 min

45 min

54 min

49 min

Bake

60 min

45 min

50 min

70 min

45 min

55 min

65 min

50 min

90 min

25 min

Keep Warm

60 min

Total ***

Time

1:00

2:45

2:50

3:10

4:20

4:30

3:20

3:30

3:25

1:30

1:50

1:00

0:59

Max Time

Delay

14:45

14:50

15:10

16:20

16:30

15:20

15:30

15:25

13:30

13:50

13:00

12:59

*The Whole Wheat cycles begin with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. There is no blade action during this period.

**Alert sounds during knead to add ingredients if recipe recommends doing so.

***Total Time does not include “Keep Warm.”

TROUBLE SHOOTING GUIDE

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their possible causes and the corrective action that should be taken to ensure successful bread making.

PROBLEM	POSSIBLE CAUSE		SOLUTION
		LOAF SIZE AND SHAPE
1. Short loaves. On average, 1 lb loaves will be	*	Wheat breads will be shorter than white	* Normal situation, no solution.
about 4 inches high; 1-1/2 lb loaves 5 to 6		breads due to less gluten forming
inches high at regular bread settings. Breads		protein in whole wheat flour.
made at the one hour bread cycle will be	*	Not enough liquid.	* Increase liquid by 1 tablespoon
about 1 inch shorter which is normal.	*	Sugar omitted or not enough added.	* Assemble ingredients as listed in recipe.
	* Wrong type of flour used.		* Do not use all-purpose flour.
	* Not enough yeast or to old.		* Measure amount recommended and check
	* Wrong type of yeast used.		freshness date on package.
	* Wrong type of yeast used.		* Use correct type of yeast, especially important
			for bread machine/ fast-rising yeasts and
			when using one hour bread cycle.
2. Flat loaves, no rising	*	Yeast omitted.	* Assemble ingredients as listed in recipe.
	*	Yeast too old.	* Check expiration date.
	*	Liquid too hot.	* Use liquid at correct temperature for bread
	* Too much salt added.		setting being used
	* Too much salt added.		* Use amount recommended.
	* Sugar or other sweetener omitted.		* Assemble ingredients s listed in recipe.
	* If using timer, yeast got wet before		* Push dry ingredients into corners of pan and
		bread making process started.	make slight well in center of dry ingredients
			for yeast to protect it from liquids.
3. Top inflated, mushroom-like in appearance.	*	Too much yeast.	* Reduce yeast by ¼ to ½ teaspoon.
	*	Too much sugar.	* Reduce sugar by 1 teaspoon.
	*	Too much flour.	* Reduce flour by 2 to 3 tablespoons.
	* Substituted bread machine/fast rising		* Use correct amount of bread machine/fast-
		yeast for active dry yeast.	rising yeast.
	*	Not enough salt.	* Use amount of salt recommended in recipe.
	*	Warm, humid weather.	* Reduce liquid by 1 tablespoon and reduce
	* May be caused from baking in high		yeast by ¼ to ½ teaspoon.
	* May be caused from baking in high		* Make recommended adjustment for high
		altitude.	altitude baking by reducing yeast by ¼
			teaspoon and reducing liquid by 2 to 3
			teaspoons.
4. Top and side cave in.	*	Too much liquid.	* Reduce liquid by 1 tablespoon