Most of you probably know why something happens to a loaf of bread
in the machine, but for those who don't I thought this might be helpful.
Martha
* Exported from MasterCook *
Bread Machine Trouble Shooting*
Recipe By : Katherine Fritz
Serving Size : 1 Preparation Time :0:00
Categories : Breads/Abm
Amount Measure Ingredient -- Preparation Method
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** 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 1/4 to 1/2 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
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