| PROBLEM | POSSIBLE CAUSE |
10. | Collapsed While Baking. | May be caused from |
|
| baking in high altitude. |
|
| Exceeding capacity of |
|
| bread pan. |
|
| Not enough salt used or |
|
| omitted. |
|
| Too much yeast or wrong |
|
| type used. |
|
| Warm, humid weather. |
11. | Bread Doesn’t Slice Well, | Sliced while too hot. |
| very sticky. |
|
|
| Not using proper knife. |
12. | Open, Coarse, Holey texture. | Salt omitted. |
|
| Too much yeast. |
|
| Too much liquid. |
13. | Heavy, Dense Texture. | Too much flour. |
|
| Not enough yeast. |
|
| Not enough sugar. |
14. | Ingredients Not Mixed. | Did not start bread maker. |
Forgot to put knead knead bar in pan.
SOLUTION
Use recommended adjustment
for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 2 to 3 teaspoons.
Do not use more ingredients than recommended for 1½ pound loaf.
Use amount of salt recommended in recipe.
Measure right type of yeast accurately.
Reduce liquid by 1 tablespoon and reduce yeast by ¼ to ½ teaspoon.
Allow bread to cool on rack at least 15 to 30 minutes before slicing to release steam.
Use a good bread knife or electric knife.
Assemble ingredients as listed in recipe.
Measure right amount of recommended yeast.
Reduce liquid by 1 tablespoon.
Measure accurately, leveling off measuring cup.
Measure right amount of recommended yeast.
Measure accurately.
After programming control panel, press START/STOP button to turn bread maker on.
Always make sure knead bar is on shaft in bottom of pan before adding ingredients.
22
