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Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their
possible causes and the corrective action that should be taken to ensure successful bread making.
PROBLEM
1. Top inflated,
mushroom-like in
appearance.
2. Top and sides cave in
3. Center of loaf is raw,
not baked through.
4. Gnarly, knotted top,
not smooth.
5. Dark crust color/too
thick.
6. Loaf is burned.
7. Crust too thick.
8. Knead bars cannot be
removed.
9. Flat loaves, no rising
TROUBLESHOOTING GUIDE
POSSIBLE CAUSE
-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.
-Too much liquid.
-Too much yeast.
-Too much liquid.
-Power outage during operation.
-Forgot to put knead bars in pan.
-Not enough liquid.
-Too much flour.
-DARK crust setting used.
-Bread maker malfunctioning.
-Bread baked too long.
-Water must be added to bread pan for knead bars to
soak before it can be removed.
-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.
SOLUTION
-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 recommended in recipe.
-Reduce liquid by 1 tablespoon and reduce yeast by
¼ to ½ teaspoon.
-Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.
-Reduce liquid by 1 tablespoon.
-Use amount recommended in recipe.
-Reduce liquid by 1 tablespoon.
-If power goes out during operation for more than 10
seconds, bread maker will remain off when power is
restored. You will need to remove unbaked loaf from
pan and start over with fresh ingredients. If power is
restored within about 10 seconds machine will
resume operation where it left off.
-Always put knead bars on shaft in pan before
adding ingredients.
-Increase liquid by 1 tablespoon.
-Measure flour accurately, leveling off measuring
cup.
-Use LIGHT or MEDIUM crust color setting the
next time.
-See Warranty section for servicing.
-Use lighter crust color setting the next time to
shorten bake time.
-Follow cleaning instructions after use. You may
need to twist bars slightly after soaking to loosen.
-Add ingredients as listed in recipe
-Check expiration date.
-Use lukewarm liquid, about 80 F.
-Use amount recommended.
-Add ingredients as listed in recipe.
-Push dry ingredients into corners of pan. Make well
in center of dry ingredients for yeast to protect it
from liquids.
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