Suggested Recipes - John Mills BREAD MASTER Instruction And Guarantee Manual

11 Trouble Shooting continued
FAULT
Bread rises too much
Bread does not rise
Or has sunk in the Middle
Heavy, lumpy bread
Open, moist/too porous Bread

12 Suggested recipes

NOTE; the recipes below include dry yeast. If you wish to use fresh yeast, substitute with the equivalent amount.
1/2 teaspoon of dried yeast = 2 1/2 fresh yeast.
1 teaspoon of dried yeast = 5g of fresh yeast
1 1/2 teaspoons of dried yeast = 7 1/2 fresh yeast
2 teaspoons of dried yeast = 10g fresh yeast
WHITE BREAD (use the basic or quick programme)
3 1/3 cups (845ml)
1 tablespoon (15ml)
2 teaspoons (10ml)
1 teaspoon (5ml)
1 teaspoon (5ml)
1 1/3 cups (325ml)
WHOLEMEAL BREAD (use the wholemeal programme)
3 1/3 cups (845ml)
1 tablespoon (15ml)
3 teaspoons (15ml)
1 teaspoon (5ml)
1 teaspoon (5ml)
1 1/3 cups (325ml)
REASON
Too much yeast added.
Too much flour or incorrect type
of flour.
Not enough salt.
None/not enough yeast.
Yeast is too old.
Yeast has been activated before
programme has started refer to
time.
Water/liquid is too hot.
Lid has been opened during the
programme.
Too much liquid.
Not enough yeast.
Too much flour.
Too much fruit.
Old ingredients.
Too much water/liquid.
No salt.
strong fine plain white flour
vegetable cooking oil
dry yeast
salt
white sugar
cool water (approx.20 degrees C)
wholemeal flour
vegetable cooking oil
dry yeast
salt
white sugar
cool water (approx. 20 degrees C)
CORRECTION
Use accurate measures.
Check that all ingredients
have been added and these are
of the correct type.
Use accurate measures.
Use fresh ingredients.
Take care that yeast does not
come in contact with liquid
before starting.
In high humidity use a little
liquid.
Use accurate measures.
Use fresh ingredients.
Use accurate measures.
In high humidity use a little
less liquid.
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