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TROUBLESHOOTING (continued)
Ingredients/Recipes Questions and Answers
Possible Solution
This can be caused by using too much yeast.
Add raisins, nuts etc., at the Fruit and Nut Beep. For best
results, use dry raisins. Also, check your dough consistency 5
minutes into kneading. If the dough is too dry, it will not
incorporate the raisins easily.
The bread may be rising too fast. To reduce the rate of rising,
reduce the amount of water and/or increase the amount of salt
and/or decrease the amount of yeast.
Yes, but you will need to experiment to get the right propor-
tion of ingredients. Become familiar with the bread baker and
make several loaves of bread from recipes provided before
experimenting. Never exceed a total amount of 21/2 cups flour.
Use the recipes in this book to help determine the ratio of
flour to liquid and amounts of yeast, sugar, salt and fat to use.
No, it is normal for whole wheat and multi-grain breads to be
shorter and more dense than basic or French breads. Whole
wheat and rye flours are heavier than white bread flour; there-
fore, 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
more dense texture.
75.
Symptom
Why do I get air
bubbles at the top
of the bread?
When using
raisins, the Bread
Baker crushes
them. How can I
avoid this?
Why does my
bread rise and then
collapse or crater?
Can I use my
favorite bread
recipes (traditional
yeast bread) in my
Bread Baker?
Why do the loaves
vary in height and
weight? The whole
wheat and multi-
grain breads are
always shorter. Am
I doing something
wrong?