Charlescraft NBR BBM3 Instruction Manual page 12

HINTS AND SUGGESTIONS
Your Charlescraft BreadChef has been designed to eliminate most of the problems typically encountered with
home bread baking . All of our recipes have been kitchen tested anp produce perfect loaves of bread. However,
sometimes things can go wrong . The helpful hints listed below will help you achieve consistent results with your
bread maker.
REMEMBER: A bread maker isn't human. It doesn't measure ingredients or check that the yeast is fresh. It doesn't
remember to put the kneading paddle in place, make sure the power is turned on, or remove the bread before it
sits too long in the machine, getting soggy with condensation. For these tasks, the baker is still respon sible.
1. Place yeast in a crater in the top of the flour - away from salt, sugar and water.
2.
Ensure your ingredients are FRESH -especially the yeast. Regardless of the expiration date on the container,
never keep yeast more than 3 months. To test your yeast for freshness dissolve 1 tsp of sugar into 1/2 cup of
warm water and add 1 tsp of yeast. After a few minutes the mixture should start to bubble and foam.
3. Check your dough during the kneading process. After 10 minutes, it should look like a smooth, elastic round
ball. If it has a "lumpy" consistency add water 1 Tbsp at a time. If it is "soupy" add flour 1 Tbsp at a time.
Just before baking starts your loaf should be slightly below the top of the baking pan. However in Quick
mode, the loaf will be somewhat shorter. It will continue to rise after baking starts.
4. During rising it is common for the window to become covered with condensation. This is normal and will clear
after baking starts.
5.Be sure to add ingredients in order listed in recipes and that all ingredients are at room temperature.
6.0ccasionally your bread may over-rise. This could be caused by excessive room or ingredient temperature.
Make sure all ingredients, especially water, are room temperature only.
7.
When baking a loaf immediately after another you must allow the breadmaker to cool for 25 to 30 minutes.
In addition, rinse and clean the bread pan with cool water and allow it to return to room temperature before
adding ingredients for the next loaf.
8.Dough is usually sticky at the end of the dough cycle. Turn it out onto a floured surface after completion. After
shaping only bake in a conventional oven - not a microwave.
COMMON QUESTIONS
1.0. Why does the kneading blade come out in the bread?
A. This in normal. Remove blade with a plastic or wooden utensil to avoid scratching the non-stick surface.
2.0.
The kneading blade is stuck in the bottom of the pan. How do I remove it?
A. Pour hot water into the pan and let sit for 1 0 minutes.
3.0. What happens if bread is left in pan after baking?
A.
The bread will become very soggy, as excess moisture cannot escape. It is best to remove bread when
baking is complete.
4.0. Can outside recipes be used?
A. Yes, however, it is necessary to adjust ingredients to be in the same proportions as the recipes in
this book.
5.0.
Why do loaves vary in height and weight?
A .
Whole wheat or rye flour bread are usually shorter than basic breads. Also some breads use less flour so
they will be shorter than usual.