KNEAD | After the dough has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide |
| gas created by the yeast. |
SPECIAL NOTE:
•If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping , rising and baking in your own oven. An audible alert will sound and the bread maker will turn itself off after completion of the DOUGH cycle.
RISE | The dough is then allowed to rise again, but for a shorter period of time. |
KNEAD | After the shorter rise time, the dough is again stirred down by the knead bar to remove excess gas and also to |
| shape the dough into a ball for the final rise. This final knead ensures that the bread will have good texture. |
RISE | The dough then goes into the final rise to achieve its maximum height. Again, you may hear faint clicking |
| sounds during the rise as gentle heat is provided to keep the chamber warm. |
BAKE | The bread is then baked. An audible alert will sound when the bread is done and green Keep Warm light will |
| glow. When the bread is removed, turn bread maker off by holding down the START/STOP button until |
| Keep Warm light goes out, about 3 seconds. |
TROUBLESHOOTING 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 | ||
1. Top inflated, | Too much yeast. | Reduce yeast by ¼ to ½ teaspoon. |
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| in appearance | Too much sugar. | Reduce sugar by 1 teaspoon. | |
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| Too much flour. | Reduce flour by 2 to 3 tablespoons. | |
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| Substituted bread machine/ | Use correct amount of bread machine/fast | |
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| machine/fast rising yeast. | ||
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| given for active dry yeast. |
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| Not enough salt. | Use amount of salt recommended in recipe. | |
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| Warm, humid weather. | Reduce liquid by 1 tablespoon and reduce yeast by ¼ | |
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| to ½ teaspoon. | |
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| May be caused from | Make recommended adjustment for high altitude | |
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| baking in high altitude. | baking by reducing yeast by ¼ teaspoon and reducing | |
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| liquid by 2 to 3 teaspoons. | |
2. | Top and sides | Too much liquid. | Reduce liquid by 1 tablespoon. | |
| cave in. |
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| Too much yeast. | Use amount recommended in recipe. | |
3. | Center of loaf is | Too much liquid. | Reduce liquid by 1 tablespoon. | |
| raw, not baked |
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| through. | Power outage during | If power goes out during operation bread maker will be | |
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| turned off automatically. You will need to remove | |
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| unbaked loaf from pan and start over with fresh | |
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| ingredients. | |
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| Forgot to put knead | Always make sure knead bar is on shaft in bottom of | |
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| bar in pan. | pan before adding ingredients. |
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