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Need Help?
Q10:
When I make dough, it is very sticky and
difficult to work with. How can I handle it
more easily?
Dough may be somewhat sticky at the end of the dough
cycle. This is normal. For best results, turn it out of the
Baking Pan onto a floured surface, cover it and let it rest
for 10 minutes. Lightly flour the board and your hands
when handling the dough. This will make it easier to
shape and divide. Once shaped, the dough must be
baked in a conventional oven.
Q11:
Can I bake products formed from
doughs in my microwave oven?
No, once shaped, the dough must be baked in a
conventional oven.
Q12:
How do I know when dough is ready to
bake?
Dough should have doubled in size.
Q13:
How does the pasta come out of the
Breadmaker?
This breadmaker includes a setting to make dough for
pasta. However, once the pasta dough is completed, it
must be removed and shaped just like any dough must
be rolled, braided, or otherwise shaped. You may use a
pasta maker or pasta shaper (there are special pans—
similar to muffin tins—to shape ravioli and some other
kinds of filled pasta) to shape your pasta. Pasta dough
does not need to rise, therefore it can be removed from
the breadmaker according to the instructions in the
recipes, see page 32.
Q14:
Why do the loaves vary in height and
weight? The whole wheat and multi-grain
breads are frequently shorter. Am I doing
something wrong?
No, it is normal for whole wheat and multi-grain breads
to be shorter and denser than basic white breads. Whole
wheat and rye flours are heavier than white 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.
A 7-8 inch (19-21 cm) height for 100% whole wheat
bread and other multi-grain breads is considered normal
while 8-9 inches (20-23 cm) is normal for white or other
basic breads.
Q15:
What is gluten?
Gluten is the protein in flour that makes dough elastic
and allows it to stretch and expand. It gives your bread
structure. The amount of gluten varies from one flour to
another.
Q16:
Can I use my favorite bread recipes 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 4-2/3
cups (U.S) or 4 cups (Cdn.) dry ingredients (that includes
flours, oats, cornmeal, bran cereal, cracked wheat, etc.).
Use the recipes in this book to help determine the ratio of
dry ingredients to liquid and amounts of yeast, sugar, salt,
and shortening (or butter/margarine) to use.
Q17:
Why does some flour occasionally stick to
the side of the bread?
There are many factors that may affect whether a dough
mixes completely or ingredients stick to the sides:
• Dough may be too dry (ingredients may have been
measured incorrectly).
• Mixing Paddle was not placed correctly in the Baking
Pan. Be sure it is pushed securely onto the shaft.
• Baking Pan is not placed in the unit correctly. Be
sure to “lock” the Pan into place.
• Ingredients were not added in the recommended
order. It is very important to add ingredients in the
order listed in the recipe and to measure accurately.
Sometimes during the initial mixing period, small
amounts of flour and dry ingredients may get stuck to the
sides of the Baking Pan. When the loaf rises and bakes,
the dry ingredients may stick to the bread. Once the loaf
is removed from the Baking Pan and has cooled 10-15
minutes, the dry ingredients may be scraped off the loaf
easily with a knife.
Q18:
Can I make cakes and quick breads (breads
that do not use yeast) in my breadmaker?
No, the breadmaker is designed to mix, knead, and bake
yeast breads. It is not recommended for use with
non-yeast foods, such as cakes, cookie dough or quick
breads. These foods use leavening agents (baking
powder, and/or baking soda) that react best with short
mixing and baking. If you are looking for something to
satisfy your sweet tooth, there are several recipes in this
book for sweet breads.