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HEAVY,
DENSE
TEXTURE
OPEN,
COARSE
TEXTURE
EXPLANATION
Use water 80°F. Warm weather, high humidity or overheated liquids all
speed up yeast action, which may cause the dough to rise too fast and the
bread to collapse before baking begins.
For Whole Wheat Bake, keep the water and yeast from touching. Whole
Wheat flours vary. You may need to increase/decrease liquids and add gluten.
Use the flour called for in the recipe. Add ingredients in the order and amounts
listed in the recipe. Recipe can become imbalanced by an excess of whole
grain flours, whole grains, dried fruits or other ingredients.
Decrease yeast amount by
1
⁄2 to
1
⁄2 tsp.
Yeast and/or other key ingredients were omitted or mismeasured.
Use yeast before expiration date. Use regular active dry yeast or quick or
rapid rise yeast, not compressed yeast. If using bulk yeast, keep refrigerated
or frozen. If using jarred yeast and it has been open more than 2 months,
check its freshness with the following test. Combine 2
1
⁄4 teaspoon yeast, 1
teaspoon sugar and
1
⁄2 cup of 110°-115° water. This mixture should double
in 10 minutes.
Measure water correctly as listed in recipe. If loaf is still short, try adding 1
TBL more water.
Reduce water by 1 to 2 TBL if recipe calls for fruit or vegetables, drain well
and pat dry.
Can happen with recipes calling for moist ingredients such as applesauce,
yogurt and fruit and when humidity is high. Reduce liquids by 1 TBL or add
1 to 2 TBL flour the next time you make the recipe.
Use bread flour where specified. All-purpose flour will produce a shorter loaf.
Use light brown sugar instead of dark brown. Use white sugar instead of
brown sugar.
Use less sugar, excess sugar will result in a darker crust.
Increase sugar, too little sugar will result in low volume.
Do not use strong detergents that contain “degreasing” ingredients.
Too much salt results in less volume, reduce amount of salt used in recipe.
Always check ingredient list before pressing START.
Too much dough was made.
Exceeding the capacity of the bread pan may cause an underbaked, gummy
center and a collapsed top. When dough rises to the top of the machine, it
interferes with circulation needed for proper baking and cooling.
This feature was used and ingredients were placed in bread pan in a way
that salt or water were in contact with the yeast for a prolonged period.
Decrease liquid (water) 1 tsp-2 TBL depending on size of recipe.