PROBLEM
5.Dark Crust Color.
6.Loaf of Bread is Burned.
7.Crust Too Thick.
8.Flat Loaves, No Rising.
9.Short Loaves. (under 5 inches)
POSSIBLE CAUSE Dark crust setting used.
Bread maker malfunctioning.
Bread baked too long.
Yeast omitted.
Yeast too old.
Liquid too hot.
Too much salt added.
Sugar or other sweetener omitted.
If using timer, yeast got wet before bread making process started.
Typical for 1 pound loaves and recipes using whole wheat flour.
Not enough liquid.
Sugar omitted or not enough added.
Wrong type of flour used.
Not enough yeast used or too old.
Wrong type of yeast used.
SOLUTION
Use Light or Medium crust color setting the next time.
Call number listed on front of book or on back of bread maker for service information.
Use lighter crust color setting the next time to shorten bake time.
Assemble ingredients as listed in recipe.
Check expiration date.
Use lukewarm liquid,
Use amount recommended.
Assemble ingredients as listed in recipe.
Push dry ingredients into corners of pan and make slight well in center of dry ingredients for yeast to protect it from liquids.
Normal situation, no solution
Increase liquid by 1 tablespoon.
Assemble ingredients as listed in recipe.
Use type of flour recommended.
Measure amount recommended and check freshness date on package.
Use correct type of yeast, especially important for bread machine/fast- rising yeasts.
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