Morphy Richards IB48200 Instructions Manual page 26

Baking tips for yeast breads
Possible solutions
Measurement
Water or milk
Salt
Sugar or honey
Flour
Yeast
Ingredient
Water Not enough water or milk
or milk Liquid too hot or cold
Flour
Low in gluten content
Yeast
Used wrong type (fresh)
instead of dry granular
Salt
Actually measured in tablespoons,
not teaspoons (too much)
Other causes
Ingredients not measured properly
Breadmaker unplugged or power
Ingredients spilled inside bread maker
and/or on heating element
Bread 'mushroomed' over edge of bread
pan, crust burned
Baking pan not properly seated inside
Kneading blade not installed correctly
Incorrect bread setting was used
Bread not removed from baking pan
soon after baking
Breadmaker malfunctioning
26
Results
Loaf rises
then falls
'cratered
loaf'
Increase+
Decrease - 1 tbsp
Increase + tsp
1 /
4
Decrease -
Increase +
Decrease -
Increase +
Decrease -
Increase +
Decrease - tsp
1 / 8 - 1 / 4
Too old
Too fine • See p14
None was added
Past sell by date
Forgotten
•
disruption
bread maker
Loaf sides Loaf rises Loaf does
caved in too high not rise
'mushroom enough
loaf'
1 tbsp
1 tbsp 1 tbsp
tsp tsp
1 / 1 /
4 4
tsp
1 / 4
tbsp
1 / 2
tbsp
1 /
2
1 tbsp
1 / 8 - 1 / 4
tsp tsp
1 / 8 - 1 / 4 1 / 8 - 1 / 4
•
•
• See p13
• See p14
• See p13 • See p13
•
•
• • •
Flat loaf no Crust too
rising short dark
and heavy
tbsp
1 /
2
tsp
• See p14
•
• See p13
•
• See p13
• See p13
•
• •
Crust too
light
2 tbsp
tbsp
1 / 2
•
•