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Need Help?
Q19:
Why does my bread rise and then collapse
or form craters?
Your bread may be rising too fast. To decrease the rate of
rising, try reducing the amount of sugar, increasing the
amount of salt slightly, or reducing the amount of yeast.
Refer to the “Trouble Shooting Guide” on pg. 12 for
correct adjustments.
Q20:
Is it important for ingredients to be at
room temperature before adding them to
the Baking Pan?
No, as long as ingredients are not extremely cold or hot.
Milk, eggs, butter/margarine, and yeast can be added
directly from the refrigerator with good results. When a
recipe calls for water, use lukewarm water since it’s easy
to get from the tap.
Q21:
Which kind of yeast is the best to use?
Yeast specially packaged for Bread Machines,Traditional
Dry Yeast, Rapid Rise, or Quick Rise Yeast, can all be used
with good results. The most important thing is to be sure
the expiration date is not up. All the recipes in this
cookbook were developed using Bread Machine Yeast.
If you prefer to use Traditional, Quick Rise or Rapid Rise
Yeast, increase the amount of yeast you use in the recipe
by 1/4 teaspoon.
Q22:
Sometimes when I cut my bread, it’s too
sticky and it falls apart or it starts to mash
down and won’t slice cleanly. What can I
do?
If your bread is sticky or mashes down, it may be too hot!
Be sure to allow 15 to 30 minutes for your bread to cool
before slicing. Place finished bread on a wire cooling
rack to let air circulate around it. You may want to try
using an electric knife to slice bread instead of cutting it
manually. An electric knife has blades that slide back
and forth to let you slice straight through bread and
avoid mashing it down by putting pressure on the top of
the loaf.
Q23:
Why did I end up with a short, dense,
doughy bread? Why didn’t the bread rise?
The most common reason for unrisen bread is the yeast.
Maybe you forgot to add the yeast. Perhaps the yeast was
bad or expired (always check expiration dates). Also, if
the mixing wasn’t complete, you may have rising
problems. Did you check to see if the mixing paddle was
moving at the beginning of your cycle?
Q24:
What will happen if I leave the bread in the
Baking Pan after baking?
This unit has a 60-minute “Keep Warm” cycle that lets
you leave the bread in the pan for up to an hour after
baking is completed. Once that warming cycle is over, it’s
best to remove the bread immediately or the bottom of
your loaf will absorb moisture and become soggy. The
soggy part of the bread will not be as tasty when it dries
out and it will go stale quickly. The sides of the bread
may also become moist and mushy.
Other Questions?
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