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KNEAD
Knead time varies by setting:
basic/special
D is 20 minutes;
whole
wheat
is 30 minutes
and dough is 20 minutes.
Whole
wheat
requires
the longest
kalead time to better develop
the gluten in whole-wheat
flour.
SPECIAL
NOTE: An audible alert will sound during the knead cycle to siNlal when to add special in m'edients such as raisins or nuts,
if called for. Adding these ingredients at the alert prevents them fiom becoming over mixed or crushed. If these ingredients are not
required, iNlore this alert. The audible alert during the kalead cycle can be used as a reminder to check the dough for any needed
adjustment. See "Special Notes n Flour" on page 3.
RISE (1)
The dough is allowed to rise. Faint clicking sounds indicate gentle heat being provided to keep the chamber warm.
STIR-DOWN
(1)
Next, the dough is stirred do,a_ by the kalead bar to relnove excess carbon dioxide gas created by the yeast.
SPECIAL
NOTE: If using dough setting, an audible alert will sound and bread maker will turn oft; as the cycle is complete. The
dough is ready for hand shaping, rising and baking in your o,a_ oven.
RISE (2) - The dough is allowed to rise again, but for a shorter period of time.
STIR-DOWN
(2) - The dough is again stirred down by the kalead bar to relnove excess gas and to shape for the final rise. This final
stir-down ensures that the bread will have good texture.
RISE (3) - A final rise helps the dough achieve lnaximum height. Faint clicking sounds indicate gentle heat being provided to keep
the chamber warm.
BAKE
- Bake time varies by crust
color.
An audible
alert indicates
bread is done and 0:00 appears
in display.
If bread maker is not
turned ofl; it automatically
goes into keep warm
for up to 3 hours.
TROUBLESHOOTING
GUIDE
PROBLEM
SOLUTION
1.
Short loaves.
On average, 1 lb.
loaves will be 4
inches high; 1½ lb.
loaves 5 to 6 inches
high at regular
bread settings.
2. Flat loaves, no rising
3. Top inflated,
mushroom-like in
appearance.
POSSIBLE
CAUSE
LOAF
SIZE AND SHAPE
- Wheat breads wilt be shorter due to less gluten-
forlning protein in 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.
-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.
-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.
4. Top and sides cave in
-Too much liquid.
-Too much yeast.
11
- Normal situation, no solution.
- Increase liquid by 1 tablespoon.
- Add in medients as listed in recipe.
- Do not use all-purpose flour.
- Measure amount recommended and check
fieshness date on package.
- Use correct type of yeast, especially
important for bread machine/fiast-rising
yeasts.
-Add ingredients as listed in recipe
-Check expiration date.
-Use lukewarm liquid, about 75-85 ° F.
-Use amount recommended.
-Add in_edients
as listed in recipe.
-Push dry in_edients
into corners of pan.
-Make well in center for yeast.
-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 recomlnended in recipe.
-Reduce liquid by 1 tablespoon and reduce
yeast by ¼ to ½ teaspoon.
-See "High Altitude" section on pg. 7
-Reduce liquid by 1 tablespoon.
-Use alnount recolnlnended in recipe.
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