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NEED HELP?
QUESTIONS ABOUT INGREDIENTS / RECIPES
Q2Q Why do 1 get air bubbles at the top of the bread?
A20
"r*1'S Can
causec*
by
us'n3 too much yeast.
aaj
When using raisins, the Breadmaker crushes
Wfc
•
them. How can 1 avoid this?
*
Ai Ingredients such as raisins, nuts etc. should be
*
added when the signal time comes on approxi¬
mately 32 minutes into the cycle (after initial
kneading) to prevent this from occurring (See
page 2).
/^AAWhy does my bread rise and then collapse or
'•fcfc
crater?
A 00
The
bread may be rising too fast. To reduce the
nCC
rate of rising, reduce the amount of water and/ or
increase the amount of salt and/ or decrease the
amount of yeast. (See Baking Tips Guide on page
33 & 34).
aaa
Can 1 use my favorite bread recipes (traditional
yeast bread) in my bread machine?
A
00
Yes, but you will need to experiment to get the
rjght proportion of ingredients. Become familiar
with the unit and make several loaves of bread
before you begin experimenting. Never exceed a
total amount of 4 2/3 cups dry ingredients (that
includes flours, oats, cornmeal, bran, cereal,
cracked wheat, etc.). Use the recipes in this bock
to help determine the ratio of dry ingredients to
liquid and amounts of yeast, sugar, salt, and
butter/margarine to use.
AAj Is it important for ingredients to be at room
'•^temperature before adding them to the Baking
Pan?
AOJ N°.
as lon9 as ingredients are not extremely cold
or hot, Milk, eggs, butter/margarine, and yeast can
be added directly from the refrigerator with good
results.
AAr Why do the loaves vary in height and weight? The
whole wheat and multi-grain breads are always
shorter. Am 1 doing some thing wrong?
»ap
No, it is normal for Whole Wheat and Multi-Grain
breads to be shorter and denser than Basic or
French breads. Whole Wheat and Rye flours are
heavier than while bread flour, therefore they don't
rise as much during the bread making process.
They also typically have added ingredients, such
as oats, bran, nuts and raisins, which contribute to
the shorter height and denser texture.
BAKING TIPS GUIDE INTRODUCTION
When the Welbilt® Cookbook 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 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 the BAKING TIPS GUIDE on following pages 33 & 34
to help you produce a loaf of bread to suit you personal tastes. There are usually several possible solutions to
improve each result. You can make adjustments one at a time, or you can try a combination of them all at once.
We suggest you keep track of your "baking experiments" so you can determine what adjustments were made to
create your perfect loaf.
32
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