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Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their
possible causes and the corrective action that should be taken to ensure successful bread making.
PROBLEM
1. Top inflated,
mushroom-like in
appearance.
2. Top and sides cave in
3. Center of loaf is raw,
not baked through.
4. Gnarly, knotted top,
not smooth.
5. Dark crust color/too
thick.
6. Loaf is burned.
7. Crust too thick.
8. Knead bar cannot be
removed.
9. Flat loaves, no rising
10. Short loaves.
(under 5 inches)
TROUBLESHOOTING GUIDE
POSSIBLE CAUSE
-Too much yeast.
-Too much sugar.
-Too much flour.
-Substituted active dry yeast for bread machine/fast-
rising yeast.
-Not enough salt.
-Warm, humid weather.
-May be caused by high altitude.
-Too much liquid.
-Too much yeast.
-Too much liquid.
-Power outage during operation.
-Forgot to put knead bar in pan.
-Not enough liquid.
-Too much flour.
-DARK crust setting used.
-Bread maker malfunctioning.
-Bread baked too long.
-Water must be added to bread pan for knead bar to
soak before it can be removed.
-Yeast omitted.
-Yeast too old.
-Liquid too hot.
-Too much salt added.
-Sugar or other sweetener omitted.
-If using timer, yeast got wet before bread making
process started.
-Typical for 1½ pound loaves and recipes using
whole-wheat flour.
-Not enough liquid.
-Sugar omitted or not enough added.
-Wrong type of flour used.
-Not enough yeast used or too old.
-Wrong type of yeast used.
SOLUTION
-Reduce yeast by ¼ to ½ teaspoon.
-Reduce sugar by 1 teaspoon.
-Reduce flour by 2 to 3 tablespoons.
-Use correct amount of bread machine/fast-rising
yeast.
-Use amount recommended in recipe.
-Reduce liquid by 1 tablespoon and reduce yeast by
¼ to ½ teaspoon.
-Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
-Reduce liquid by 1 tablespoon.
-Use amount recommended in recipe.
-Reduce liquid by 1 tablespoon.
-Bread maker will turn off automatically if power
goes out. You must remove the unbaked loaf and
start over with fresh ingredients.
-Always put knead bar on shaft in pan before adding
ingredients.
-Increase liquid by 1 tablespoon.
-Measure flour accurately, leveling off measuring
cup. See pg.5.
-Use LIGHT or MEDIUM crust color setting the
next time.
-See Warranty section for servicing.
-Use lighter crust color setting the next time to
shorten bake time.
-Follow cleaning instructions after use. You may
need to twist bar slightly after soaking to loosen.
-Add ingredients as listed in recipe
-Check expiration date.
-Use lukewarm liquid, about 80° F.
-Use amount recommended.
-Add ingredients as listed in recipe.
-Push dry ingredients into corners of pan. Make well
in center of dry ingredients for yeast to protect it
from liquids.
-Normal situation, no solution.
-Increase liquid by 1 tablespoon.
-Assemble ingredients as listed in recipe.
-Do not use all-purpose flour.
-Measure amount recommended and check freshness
date on package.
-Use correct type of yeast, especially important for
bread machine/fast rising yeasts.
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