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COMMONLY ASKED QUESTIONS
W
HY DID MY BREAD TURN OUT LIKE LEAD, RESEMBLING A HOCKEY PUCK?
Perhaps you forgot the yeast (we can all error!) or you used stale yeast, extra salt
or sugar or hot liquids that may have killed the yeast and inhibited rising.
WHY DOES MY LOAF LOOK CAVED IN ON TOP?
Perhaps there was too much liquid or moisture from fruits or vegetables or cheese.
It may have risen too fast due to too much yeast. You’ll be surprised to find when
you cut the top off that you will have a tasty loaf with a coarse texture.
WHY DOES MY LOAF LOOK LUMPY OR HAVE AN UNEVEN SHAPE ON TOP?
Perhaps there wasn’t enough moisture. Sometimes heavier textured breads
appear this way.
WHY DOES MY LOAF HAVE LARGE HOLES?
There was probably too much yeast or moisture.
WHY DOES MY RECIPE TURN OUT PERFECT MOST OF THE TIME BUT DOES
NOT OCCASIONALLY
?
Perhaps the humidity in the air or the moisture in the flour varied causing the dough
to be stickier or drier OR the room temperature was cold or very hot. Remember the
machine cannot make judgment calls for those variables.
WHY ARE THERE DEPOSITS OF FLOUR ON THE SIDE OF THE BAKED LOAF?
Perhaps with a heavier bread all the dry ingredients did not get mixed in the kneading;
the next time you could try using a rubber spatula to push down ingredients on the
sides of the pan, after the first kneading cycle.
W
HY DO THE RAISINS AND DATES SEEM TO BE CLUMPED TOGETHER AT THE
BOTTOM OR THE LOAF
?
The raisins and dates were too sticky. Try air-drying them overnight on the counter
or buying date pieces that have a dextrose coating on the outside.
HOW TO TEST YEAST
The following instructions can be used to determine the freshness and quality
of your yeast. To test, follow these instructions:
1. Place 1/2 cup of lukewarm water into a small bowl or cup.
2. Stir 1 tsp. of sugar into the water.
3. Sprinkle 2 tsp. of yeast over the surface.
4. Place bowl or cup in a warm area and allow it to sit for 10 minutes undisturbed.
5. The mixture should foam and produce a strong yeast aroma. If this does not occur,
the yeast is inactive and stale and new yeast should be purchased.