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12 Why didn't the bread rise?
The yeast could be bad, past it’s
sell by date or possibly no yeast
was added at all. Also, if the mixing
was not complete, rising problems
could develop.
13 Why can't the delayed finish be
set for more than 13 hours?
What is the minimum time a
cycle may be delayed?
The maximum length of delay is 13
hours including the total cycle time.
For example, Setting 1 (basic small)
has a cycle time of 3:20. This start is
delayed by a maximum of 9:40. The
minimum length of delay for each
setting is 10 minutes. The delay
clock increases and decreases in
increments of 10 minutes.
14 How do I know when to add
raisins, nuts, etc. to the bread?
There is a beeper tone to signal that
you may add raisins, nuts, etc.
during the second kneading cycle.
Note: See ‘Baking cycle times’ chart
for ‘Add nuts & raisins’ time.
In some cases, ingredients can be
broken up during the initial kneading
cycle. Each recipe indicates the
best time to add fruit and nuts to
the dough.
15 How come my bread comes out
too moist? What can I do?
Humidity may affect the dough. Add
an extra tablespoon of flour. Also,
high altitude may have the same
effect. Decrease the amount of
yeast by 1/4 teaspoon and decrease
the sugar and/or water/milk slightly.
19 Is it important for ingredients to
be at room temperature before
adding them to the baking pan?
Yes, even when the delay timer is
being used. (Water must be
between 21°C and 28°C).
20 Why do the loaves vary in
height and weight? The whole
wheat/wholewheat breads are
always shorter. Am I doing
something wrong?
No, it is normal for Whole Wheat
and Wholemeal breads to be shorter
and denser than Basic or French
breads. Whole Wheat and
Wholemeal flour are heavier than
white bread flour, therefore they
don’t rise as much during the bread
making process. This is also true for
bread containing fruit, nuts, oats
and bran.
21 Can I premix the yeast with
water?
No, the yeast must be kept dry and
put into the baking pan last, above
the flour. This is especially important
when the delay timer is being used.
22 Why is there a large hole in the
base of the bread?
This hole has been created by the
kneading blade. Sometimes this
hole is larger than normal. This is
because the dough has rested to
the side of the blade after the
second kneading cycle - normal
with bread makers. You could
position the dough evenly in the
base of the pan.
BM48271 Rev2 18/7/07 16:32 Page 33