Troubleshooting - West Bend cook's essentials 41300B Instruction Manual

Review the following Problems, Possible Causes and Solutions below.
Short loaves
Wheat breads will be shorter than white breads due to less gluten forming
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protein in whole-wheat flour.
Not enough liquid - Increase liquid by 1-2 teaspoons.
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Sugar omitted or not enough added - Assemble ingredients as listed in recipe.
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Wrong type of flour used - Do not use all-purpose flour.
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Not enough yeast used or too old - Measure amount recommended and check
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freshness date on package.
Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use
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compressed yeast.
Flat loaves, no rising
Yeast omitted - Assemble ingredients as listed in recipe.
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Yeast too old - Check expiration date.
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Liquid too hot - Use lukewarm liquids 80-90° F (27-32° C).
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Too much salt added - Use amount recommended in recipe.
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Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
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Top and sides cave in
Too much liquid – Reduce liquid by 1-2 teaspoons.
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Too much yeast – Use recommended amount.
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Gnarly or knotted top, not smooth
Not enough liquid – Increase liquid by 1-2 teaspoons.
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Too much flour – Measure flour accurately, leveling off measuring cup.
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Loaves uneven, shorter on one end
Dough too dry preventing even rise in bread pan – Increase liquid by 1-2
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teaspoons.
Collapsed while baking
May be caused from baking in high altitude – Make adjustment for high altitude
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baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
T
ROUBLESHOOTING
LOAF SIZE & SHAPE
11
G
UIDE