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Troubleshooting (cont.)
PROBLEM
Bread loaf is lopsided.
Loaves made are
different shapes.
Bottom of loaf is soggy.
Bread is hollow or holey
inside.
Underbaked or sticky,
doughy bread.
Bread mashes down
when slicing.
Bread has a heavy, thick
texture.
Base of bread pan has
darkened or is spotted.
PROBABLE CAUSE
• Too much yeast or water.
• Kneading paddle pushes dough to one side
before rising and baking.
• Varies by the type of bread.
• Bread has remained in bread pan on Keep Warm
setting too long and absorbed moisture.
• Dough too wet, too much yeast, no salt.
• Water too hot.
• Too much liquid; incorrect cycle chosen.
• Bread is too hot.
• Too much flour, old flour.
• Not enough water.
• After washing in dishwasher.
SOLUTION
• Measure all ingredients accurately.
• Decrease yeast or water slightly.
• Some loaves may not be evenly shaped, particularly
with whole-grain flour.
• Whole-grain or multigrain is denser and may be
shorter than a basic white bread.
• End Keep Warm setting by pressing START/STOP
for 2–3 seconds.
• Remove bread from bread pan using oven mitts.
• Measure all ingredients accurately.
• Decrease yeast or water slightly. Check salt
measurement.
• Use room-temperature water.
• Decrease liquid and measure ingredients carefully.
• Check cycle chosen for recipe.
• Allow to cool on a wire rack for 15–30 minutes
before slicing.
• Try increasing water or decreasing flour.
• Whole-grain breads will have a heavier texture.
• This is normal and will not affect the bread pan.
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