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Question 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.
Question 16:
Why do I get air bubbles at the top of the bread?
This can be caused by using too much yeast. Decrease the
yeast by 1/4 tsp.
Question 17:
Why does my bread rise and then collapse or crater?
The bread may be rising too much. To reduce the rate of
rising, reduce the amount of yeast and/or increase the amount
of salt.
Question 18:
Can I use my favourite bread recipes (traditional yeast bread)
in my bread machine?
Yes, but you will need to experiment to get the right proportion
of ingredients. Become familiar with the unit and make
several loaves of bread before you begin experimenting. Never
exceed a total amount of 5 cups dry ingredients (that includes
the total amount of flour, oats, oatmeal, bran). Use the recipes
in this book to help determine the ratio of dry ingredients to
liquid and amounts of yeast, sugar, salt, and oil/butter/marga-
rine to use. We advise creating your own bread recipes using
the basic mode, then progress to the others, using the baking
cycle times chart as a guide.
Question 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).
Question 20:
Why do the loaves vary in height and weight? The whole
wheat/wholemeal 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, there-
fore they don't rise as much during the bread making process.
This is also true for bread containing fruit, nuts, oats and bran.
Question 21:
Can I premix the yeast with water?
The yeast must be kept dry and put into the baking pan last,
above the flour. This is especially important when the delay
26500B_IM.indd 18
All manuals and user guides at all-guides.com
timer is being used.
Question 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.
2018-09-27 02:15:00 PM
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