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Bread under baked with soggy centre
Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the
dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe
This will slow down the rising and prevent the bread
from baking through
Bread over browned
Too much sugar Measure ingredients accurately
Crust colour set too high Set crust colour to light
Bread has large holes in texture
Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C
Too much liquid Measure ingredients accurately
Too much yeast Measure ingredients accurately
High humidity and hot ambient temperatures Bake during the coolest part of the day. Try reducing
and increase yeast activity the yeast by 1/4 teaspoon or use liquids direct from the
refrigerator. Do not use the Timer function
Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C
Bread surface is sticky
Bread was left in the machine too long and Whenever possible, remove bread from the baking pan
condensation collected on the baking pan and cool on a wire rack before keep warm period ends
The wet/dry balance of the ingredients may Measure ingredients accurately
be incorrect
H:HH message on display
Breadmaker is too hot after the previous baking cycle Press the Start/Stop key until the Basic setting shows on
the display. Remove the baking pan, leave lid open and
allow to cool. When cool, put the baking pan back in,
set program and start the program again.
Temperature in breadmaker is too high from Remove the bread pan and wait until the breadmaker
previous use has cooled down, leave the lid open