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Troubleshooting (cont.)
PROBLEM
Dough is not blending
thoroughly; flour and
other ingredients are
built up on sides of pan;
bread loaf is coated with
flour.
Bread rises too high or
pushes lid up.
Bread does not rise; loaf
is short.
Bread has a crater in
the top of the loaf once
baked.
Crust color is too light.
Crust color is too dark.
PROBABLE CAUSE
• Bread pan or kneading paddle may not be
installed properly.
• Too many dry ingredients.
• Gluten-free dough is typically very wet. It may
need additional help by scraping sides with a
rubber spatula.
• Ingredients not measured properly (too much
yeast, flour).
• Kneading paddle not in bread pan.
• Forgot to add salt.
• Inaccurate measurement of ingredients or inactive
yeast.
• Lifting lid during cycles.
• Dough has risen too fast.
• Too much yeast or water.
• Incorrect cycle chosen for the recipe.
• Opening the lid during baking.
• Too much sugar in the recipe.
SOLUTION
• Make sure bread pan is securely set in unit and
kneading paddle is firmly on shaft.
• Make sure ingredients are measured accurately
and added in the proper order.
• Excess flour can be removed from loaf once
baked and cooled. Add water, one tablespoon at
a time, until dough has formed into a ball.
• Measure all ingredients accurately and make sure
sugar and salt have been added.
• Try decreasing yeast by 1/4 teaspoon (1.2 ml).
• Check installation of kneading paddle.
• Measure all ingredients accurately.
• Check expiration date of yeast and flour.
• Liquids should be room temperature.
• Measure all ingredients accurately.
• Decrease yeast or water slightly.
• Do not open lid during baking.
• Select a darker crust option (Cycles – only).
• Decrease sugar amount slightly.
• Select a lighter crust option (Cycles – only).
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