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31
Bread rises too much
High humidity and hot
ambient temperatures can
cause bread to over rise.
Bake during the coolest part of the day. Try
reducing the yeast by 1⁄4 teaspoon or use
liquids directly from the refrigerator. Do not
use the Timer function.
Too much yeast. Measure ingredients accurately.
Too much liquid. Measure ingredients accurately.
Hot liquids accelerated the
yeast action.
Use liquids at temperatures between 21°C
and 28°C.
Too much flour or not enough
salt.
Measure ingredients accurately.
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,
dried fruits, syrups and grains
will make dough heavy. This
will slow down the rising and
prevent the bread from baking
through.
Measure ingredients accurately. Never
exceed the amounts in the recipe.
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 28°C
Too much liquid. Measure ingredients accurately.
Too much yeast. Measure ingredients accurately.
High humidity and hot
ambient temperatures
increase yeast activity.
Bake during the coolest part of the day. Try
reducing the yeast by 1⁄4 teaspoon or use
liquids direct from the refrigerator. Do not
use the timer function.
Bread surface is sticky. Bread was left in the machine too long and
condensation collected on the baking pan.
Whenever possible, remove bread from the
baking pan and cool on a wire rack before
keep warm period ends.
The wet/dry balance of the
ingredients may be incorrect.
Measure ingredients accurately.
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