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TROUBLESHOOTING(continued)
4. Gnarly, knotted top Not enough liquid. Increase liquid by 1 tablespoon.
Too much flour. Measure flour accurately, leveling off measuring cup.
5. Dark crust color Dark crust setting used. Use Light or Medium crust color setting the next time.
6. Loaf of bread is burned. Bread maker malfunctioning See Warranty section for service information.
7. Crust too thick. Bread baked too long. Use lighter crust color setting the next time to shorten
bake time.
8. Knead bar cannot be You must add water to Follow cleaning instructions after use.
removed bread pan and allow knead bar
to soak before it can be removed.
9. Flat loaves, Yeast omitted. Assemble ingredients as listed in recipe.
Yeast too old Check expiration date.
Liquid too hot Use lukewarm liquid,80º-90ºF.
Too much salt added. Use amount recommended.
Sugar or other sweetener Assemble ingredients as listed in recipe.
omitted.
If using timer, yeast got wet Push dry ingredients into corners of pan and make
before bread making of pan and make slight well in center of dry
process started. ingredients for yeast to protect it from liquids.
10. Short loaves. Typical for 1 pound loaves and Normal situation, no solution.
(Under 5 inches) recipes using whole wheat flour.
Not enough liquid. Increase liquid by 1 tablespoon.
Sugar omitted or not Assemble ingredients as listed in recipe.
enough added.
Wrong type of flour used. Do not use all-purpose flour.
Not enough yeast used Measure amount recommended and check freshness
or too old. date on package.
Wrong type of yeast used. Use correct type of yeast, especially important for
bread machine/fast-rising yeasts.
11. Collapsed May be caused from Make recommended adjustment for high altitude
while baking. baking in high altitude. baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
Exceeding capacity of Do not use more ingredients than for a 1½ pound loaf.
bread pan.
.
Not enough salt used or Use amount of salt recommended in recipe.
omitted.
Too much yeast or wrong Measure right type of yeast accurately.
type used.