PROBLEM | POSSIBLE CAUSE | SOLUTION |
| | | |
1. | Top inflated, | -Too much yeast. | -Reduce yeast by ¼ to ½ teaspoon. |
mushroom-like in | -Too much sugar. | -Reduce sugar by 1 teaspoon. |
appearance. | -Too much flour. | -Reduce flour by 2 to 3 tablespoons. |
| | -Substituted active dry yeast for bread machine/fast- | -Use correct amount of bread machine/fast-rising |
| | rising yeast. | yeast. |
| | -Not enough salt. | -Use amount recommended in recipe. |
| | -Warm, humid weather. | -Reduce liquid by 1 tablespoon and reduce yeast by |
| | | ¼ to ½ teaspoon. |
| | -May be caused by high altitude. | -Make recommended adjustment for high altitude |
| | | baking by reducing yeast by ¼ teaspoon and |
| | | reducing liquid by 2 to 3 teaspoons. |
2. | Top and sides cave in | -Too much liquid. | -Reduce liquid by 1 tablespoon. |
| | -Too much yeast. | -Use amount recommended in recipe. |
| | | |
3. | Center of loaf is raw, | -Too much liquid. | -Reduce liquid by 1 tablespoon. |
not baked through. | -Power outage during operation. | -If power goes out during operation for more than 10 |
| | | seconds, bread maker will remain off when power is |
| | | restored. You will need to remove unbaked loaf from |
| | | pan and start over with fresh ingredients. If power is |
| | | restored within about 10 seconds machine will |
| | | resume operation where it left off. |
| | -Forgot to put knead bars in pan. | -Always put knead bars on shaft in pan before |
| | | adding ingredients. |
4. | Gnarly, knotted top, | -Not enough liquid. | -Increase liquid by 1 tablespoon. |
not smooth. | -Too much flour. | -Measure flour accurately, leveling off measuring |
| | | cup. |
| | | |
5. | Dark crust color/too | -DARK crust setting used. | -Use LIGHT or MEDIUM crust color setting the |
thick. | | next time. |
6. | Loaf is burned. | -Bread maker malfunctioning. | -See Warranty section for servicing. |
| | | |
7. | Crust too thick. | -Bread baked too long. | -Use lighter crust color setting the next time to |
| | | shorten bake time. |
| | | |
8. | Knead bars cannot be | -Water must be added to bread pan for knead bars to | -Follow cleaning instructions after use. You may |
removed. | soak before it can be removed. | need to twist bars slightly after soaking to loosen. |
| | | |
9. | Flat loaves, no rising | -Yeast omitted. | -Add ingredients as listed in recipe |
| | -Yeast too old. | -Check expiration date. |
| | -Liquid too hot. | -Use lukewarm liquid, about 80° F. |
| | -Too much salt added. | -Use amount recommended. |
| | -Sugar or other sweetener omitted. | -Add ingredients as listed in recipe. |
| | -If using timer, yeast got wet before bread making | -Push dry ingredients into corners of pan. Make well |
| | process started. | in center of dry ingredients for yeast to protect it |
| | | from liquids. |
| | | |
