Sunbeam 5825 User Manual page 55

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If your Bread Maker begins to "knock" while kneading, the dough
is too dry. This may occur during cold months. Simply add warm
water 126°F – 135°F/38°C – 43°C, 1 Tbsp. at a time, until the
dough looks soft and smooth.
A dough that is dry will remain in a dense ball, irregularly shaped,
instead of a soft ball. When baked, dry doughs will have an
uneven or irregular top, possibly cracked, and the finished loaf
will be short.
At the end of the kneading, the dough should be soft enough
to very slowly relax toward the corners of the bread pan.
As the dough rises, it wells into the corners.
When using the dough cycle, the dough can be a little wetter than
when you bake bread in the machine. Because it will be removed
and shaped by hand, the dough should be manageable, not sticky.
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OIST OUGH
If the dough contains too much liquid, it will look more like a
batter rather than a dough. If too wet, the dough may rise well,
but then fall during the bake cycle. Or, it could over-rise and
"mushroom" over the bread pan, or hit the cover.
If the dough looks too wet and sticky, add flour during the
initial mix cycle, 1 Tbsp. at a time, until the dough forms
a soft, pliable ball.
Flour also absorbs moisture from the air, so you may need
to adjust the liquid to compensate for humidity and altitude.
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