Troubleshootin9
Checking dough consistency in your bread machine
Although the bread machine will mix, knead and bake bread, it is absolutely necessary that
you learn to recognize the condition of your dough. The ratio of flour to liquid is the most
critical factor in any bread recipe, yet most easily remedied. It is all right to open the
machine to check the dough' s consistency. Do this after about five minutes into the
KNEADcycle. The dough should be in a soft, tacky ball. If it is too dry, add liquid 1/2 to i
tablespoon at a time; if it is too wet, add 1 table spoon of flour at a time.
Cratered Bread
If the top of your loaf caves in, this is a sign of too much moisture. You may need to make
recipe adjustments, such as reducing liquid or adding flour, 1/2 to 1 tablespoon at a time.
Cratered bread may also happen with cheese bread because each cheese has its own mois-
ture content.
Mushroom Bread
Mushroom bread may be caused by too much yeast or too much water. Also, you may be
using too much dough for your pan size. Check your recipe to make sure the total amount
of flour does not exceed 4 !/3 cups.
Gnarly Loaves
Your dough probably needs more moisture. See "Checking Dough Consistency", above.
High-Altitude baking
In high-altitude areas, dough tend to rise faster as there is less air pressure. Therefore, less
yeast is necessary. In dry climates, flour is drier, requiring slightly more liquid. In humid cli-
mates, flour is wetter and wilt absorb less liquid; slightly more flour may be required.
Jam
If you find that your jam is not thick enough, repeatthe Jam cycle.
The science of breadmaking
Most recipes contain sugar in some form for sweetness. In breadmaking, sugar helps start
or "feed" the yeast and promotes browning. Salt, on the other hand, inhibits the yeast, but
also adds flavor. With this knowledge in mind, you can control the balance of the chemical
reaction between flour, yeast, water, sugar and salt to make a perfect loaf of bread. The
recipes included with this booklet have been tested to work in this bread machine. When
using recipes from other sources, you may have to make adjustments for perfect results.
Follow suggestions from this guide.
Simple Test To Determine Yeast Activity
Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (115-115°F).
Sprinkle 1 packet of yeast (aboutlT) slowly over the surface. Stir, the yeast, then set a
timer for 10 minutes. In 3 to 4 minutes, it will have absorbed enough liquid to activate and
will start rising to the surface. If at the end of 10 minutes, the yeast has multiplied to the 1
cup mark and has a rounded crown, it is very active. The yeast mixture may be used in
your dough. Remember to deduct the 1/2 cup of liquid form the total used in the recipe.
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