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*Your Result* PLEASE TRY/BECAUSE
A. Loaf rises then falls Use buttermilk or vitamin d milk
decrease . water by 1/8 cup increase salt 1/8 tsp. B. Loaf rises then
bursts Decrease sugar by 1/2 tsp. increase flour . 2-3 TBS. C. Loaf
is Short/Heavy Decrease salt slightly; increase yeast and . sugar by
1/2 tsp. Heavy grain/flour was .
used. Yeast or flour was stale or
other- . -wise bad. Wrong type of yeast was used. D. Loaf is too
brown/dark Set to Lighter function or decrease sugar . slightly. E.
Loaf rises too high, hits Decrease liquid to 1 1/8 cup. . viewing
window F. Smoke Appears Ingredients (flour or other) spilled out- .
side the pan on or around heating element. G. Sides cave inward &
loaf Loaf was left in machine too long after . is damp & soggy
: completion. H. Odd Shaped loaf Reduce liquid by 1/8 cup.
I. Top is mushroomed Reduce liquid by 1/8 cup. J. Flour residue on
top Increase liquid slightly. K. Loaf Overcooked Decrease sugar
slightly and/or use lighter . Crust setting L. Clumps when slicing
Let cool after removing from pan to reduce . Steam. M. Inconsistent
Heights/Shapes Inconsistent measuring and/or humidity or . Room
temperature. N. Raisins and other added Shake Raisins or other
ingredients in . ingredients clump
: plastic bag with 1 TBS of Flour before . adding. O. Bread
did not rise at all. Yeast was not added. Increase Yeast. . Yeast
was wrong type, damaged or stale. P. Pan is Scratched/ Be sure
machine is on a level surface . Machine noisy If scratching presists
contact office. Q. Adjustments for High
Decrease liquid by 1/8 cup. Reduce yeast . Altitudes 1/8 to
1/4 tsp. Reduce sugar by 1/2 tsp.
*To PROOF yeast– place 1 package of yeast into 1/4 cup of warm
water, 1 tsp sugar and stir. Mixture should foam. This means your
yeast is fresh. **Salt acts as an inhibitor to the yeast. Since
different brands of milk have varying sodium contents, the amount of
salt in the recipe may need to be adjusted.
Yields
1 Servings
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