Question 16
Why didn't the bread rise?
The yeast could be bad, past it’s sell by date or
possibly no yeast was added at all. Also, if the mixing was not complete, rising problems could develop. Gluten free flour will also affect the amount of rising. There are numerous reasons for this problem and are outlined in the Baking Tips Guide on page
Question 17
Why can't the delayed finish be set for more than 12 hours? What is the minimum time a cycle may be delayed?
The maximum length of delay is 12 hours plus the particular cycle time. For example, setting 3 has a cycle that takes 3:25 hours, so it may be delayed up to 15.25 hours. The minimum length of delay for each setting is 10 minutes, as the delay clock increases in 10 minute increments.
Questions about ingredients and recipes
Question 18
How do I know when to add raisins, nuts, etc. to the bread?
On setting 2, 3 and 8, there is a beeper tone to signal that you may add raisins, nuts, etc. after the initial kneading cycle is complete. (NOTE: The beeper sounds after 32 minutes).
In most cases, ingredients can be broken up during the initial kneading cycle. However, if it is more convenient for you to add them at the start, results will be fine.
Question 19
How come my bread comes out too moist? What can I do?
Humidity may affect the dough. Add an extra tablespoon of flour. Also, high altitude may have the same effect. Decrease the amount of yeast by 1/4 teaspoon and decrease the sugar and/or water/milk slightly. (See Baking Tips Guide on page
Question 20
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast.
Question 21
When using raisins, the Breadmaker crushes them. How can I avoid this?
Ingredients such as raisins, nuts, etc., should be added when the signal time comes on approximately 32 minutes into the cycle (after initial kneading) to prevent this from occurring.
Question 22
Why does my bread rise and then collapse or crater?
The bread may be rising too much. To reduce the rate of rising, reduce the amount of water and/or increase the amount of salt and/or decrease the amount of yeast. (See Baking Tips Guide on page 28- 29).
Question 23
Can I use my favourite bread recipes (traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 42/3 cups dry ingredients (that includes flours, oats, oatmeal, bran). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use.
Question 24
Is it important for ingredients to be at room temperature before adding them to the baking pan?
Yes, unless the delay timer is being used when it is better if ingredients are cool.
Question 25
Why do the loaves vary in height and weight? The whole wheat/wholemeal breads are always shorter. Am I doing something wrong?
No, it is normal for Whole Wheat and Wholemeal breads to be shorter and denser than Basic or French breads. Whole Wheat and Wholemeal flour are heavier than white bread flour, therefore they don’t rise as much during the bread making process. They also typically have added ingredients, such as oats, bran, nuts and raisins, which contribute to the shorter height and denser texture.
Question 26
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the baking pan last, above the flour.
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