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Q11:
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.
Q12:
Can I bake products formed from doughs in my
microwave oven?
No, once shaped, the dough must be baked in a conventional
oven.
Q13:
How do I know when dough is ready to bake?
Dough should have doubled in size.
Q14:
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, there-
fore it can be removed from the breadmaker according to the
instructions in the recipes, see page 30.
Q15:
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.
Q16:
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.
Q17:
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.
Q18:
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.
Q19:
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.
Q20:
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.
Q21:
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.
32
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