West Bend Just For Dinner Manual De Instrucciones página 12

Yeast too old - Check expiration date.
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Liquid too hot - Use lukewarm liquids 80-90°F.
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• Too much salt added - Use amount recommended.
• Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
3. Top and sides cave in.
Too much liquid – Reduce liquid by 1-2 teaspoons.
1.
Too much yeast – Use recommended amount.
2.
4. Gnarly knotted top, not smooth.
• Not enough liquid – Increase liquid by 1-2 teaspoons.
• Too much flour. – Measure flour accurately, leveling off measuring cup.
5. Loaves uneven, shorter on one end.
Dough too dry preventing even rise in pan. – Increase liquid by 1-2 teaspoons.
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6. Collapsed while baking.
May be caused from baking in high altitude. – Make adjustment for high altitude
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baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
7. Heavy, dense texture.
Too much flour. – Measure accurately, leveling off measuring cup.
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Not enough yeast. – Add recommended amount of yeast.
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Not enough sugar. – Add recommended amount of sugar.
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8. Open, coarse, holey texture.
Salt omitted. – Assemble ingredients as listed in recipe.
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Too much yeast. – Add recommended amount of yeast.
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Too much liquid. – Reduce liquid by 1-2 teaspoons.
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9. Bread doesn't slice well, very sticky.
Sliced while too hot. – Allow bread to cool on rack at least 15-20 minutes before
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slicing to release steam.
Not using proper knife. – Use good bread knife or electric knife.
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10. Center of loaf raw, not baked through.
Too much liquid. – Reduce liquid by 1-2 teaspoons.
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Power outage during operation. – If power goes out during operation, bread
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maker will remain off when power is restored. Remove unbaked loaf from pan and
start over with fresh ingredients.
Forgot to put knead bar in pan. – Always make sure knead bar is on shaft in
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bottom of pan before adding ingredients.
11. Dark crust color/too thick.
• Too much sugar. – Reduce sugar by half.
BREAD TEXTURE
CRUST and COLOR THICKNESS
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