Bread machine trouble shooting

Yield: 1 Servings

Measure Ingredient
\N \N ** Info Only

Problem: Top inflated with a mushroom like appearance - -Possible Cause + Solution: Too much yeast- decrease yeast or sugar Too much sugar in the recipe Not enough salt- try adding a little more salt Substituted fast-acting yeast for active dry yeast- If substituting fast-acting yeast for active dry, decrease amount by ¼ to ½ teaspoon Yeast was not added according to manufacturer's directions.

Problem: Top and Sides Cave In - -Possible Cause and Solution: Too much liquid. Try reducing liquids 1 Tbsp at a time. Used canned fruit but did not drain well. Liquid off-balanced by the addition of cheese. Used coarser flours such as whole wheat or rye. If using too much coarse flour, try increasing yeast slightly or reducing coarse flours and increasing bread flour.

Problem: Soggy Sides - -Possible Cause and Solution: Did not remove bread from pan soon enough. If possible, remove bread immediately when baking is finished.

Problem: Centre of loaf is raw or not cooked through. - - Possible Cause and Solution: Used coarse flours or rye. For coarse flours try adding an extra knead. To do this, after the first knead, let dough rise, then restart machine at the beginning of a cycle as for a new loaf. Used moist ingredients such as applesauce or yogurt. If too many moist ingredients are used, try reducing liquids 1 Tbsp at a time.

Reformatted by Carole Walberg

Recipe by: Katherine Fritz

Posted to MasterCook Digest V1 #326 by Bob & Carole Walberg <walbergr@...> on Oct 31, 1997

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