Baking Tips Guide For Yeast Breads - Morphy Richards 48230 Instructions Manual

Baking tips for yeast breads
When this instruction book was developed,
hundreds of loaves of bread were baked using popular
brands of flours and yeasts available. Adjustments
were made to the recipes based on ingredients from
popular brands. For example, if you use flour processed
by a local mill it may have different characteristics and
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
28
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 p13
None was added
Past sell by date
Forgotten
•
disruption
bread maker
• Adjust accordingly
produce different results than some of the more
popular national brands. If you followed the recipe in
the cookbook exactly and feel the results should be
better than what you are currently achieving, use this
guide to help you produce a loaf of bread to suit your
personal tastes. There are usually several possible
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
1 / 2 tbsp
1 tbsp
1 / 8 - 1 / 4
tsp tsp
1 / 8 - 1 / 4 1 / 8 - 1 / 4
•
•
• See p13
• See p13
• See p13 • See p13
•
•
• • •
Flat loaf no Crust too
rising short dark
and heavy
1 / 2 tbsp
tsp
• See p14
•
• See p13
•
• See p13
• See p13
•
• •
Crust too
light
2 tbsp
tbsp
1 / 2
•
•