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Bread under baked with soggy centre
Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe.
Water may have to be reduced slightly
Large amounts of rich ingredients like nuts, butter, Measure ingredients accurately. Never exceed the
dried fruits, syrups and grains will make dough heavy. stated amounts in the recipe
This will slow down the rising and prevent the bread
from baking through
Bread over browned
Too much sugar Measure ingredients accurately
Crust colour set too high Set crust colour to light
Bread has large holes in texture
Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 27°C
Too much liquid Measure ingredients accurately
Too much yeast Measure ingredients accurately
High humidity and hot ambient temperatures Bake during the coolest part of the day. Try reducing
and increase yeast activity the yeast by 1/4 teaspoon or use liquids direct from the
refrigerator. Do not use the Timer function
Water was too hot and killed the yeast Use liquids at temperatures between 21°C and 28°C
Bread surface is sticky
Bread was left in the machine too long and Whenever possible, remove bread from the baking pan
condensation collected on the baking pan and cool on a wire rack
The wet/dry balance of the ingredients may Measure ingredients accurately
be incorrect
H:HH message on LED and beep
Breadmaker is being used in a very cold or a The breadmaker is programmed to only operate
very hot room between 10°C and 50°C room temperatures. Beyond
these temperatures yeast will not be activated correctly
and therefore the breadmaker would not bake an
acceptable loaf
Temperature in breadmaker is too high from Remove the bread pan and wait until the breadmaker
previous use has cooled down, leave the lid open
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