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'Add nuts & raisins' time.
In some cases, ingredients can be bro-
ken up during the initial kneading cycle.
Each recipe indicates the best time to
add fruit and nuts to the dough.
Question 15:
How come my bread comes out too
moist? What can I do?
Humidity may affect the dough. Add an
extra tablespoon of flour. Also, high alti-
tude may have the same effect. Decrease
the amount of yeast by 1/4 teaspoon and
decrease the sugar and/or water/milk
slightly.
Question 16:
Why do I get air bubbles at the top of the
bread?
This can be caused by using too much
yeast. Decrease the yeast by 1/4 tsp.
Question 17:
Why does my bread rise and then col-
lapse or crater?
The bread may be rising too much. To
reduce the rate of rising, reduce the
amount of yeast and/or increase the
amount of salt.
Question 18:
Can I use my favourite bread recipes
(traditional yeast bread) in my bread
machine?
Yes, but you will need to experiment to
get the right proportion of ingredients.
Become familiar with the unit and make
several loaves of bread before you begin
experimenting. Never exceed a total
amount of 5 cups dry ingredients (that
includes the total amount of flour, oats,
oatmeal, bran). Use the recipes in this
book to help determine the ratio of dry
ingredients to liquid and amounts of
26500_IM.indd 23
yeast, sugar, salt, and oil/butter/marga-
rine to use. We advise creating your own
bread recipes using the basic mode, then
progress to the others, using the baking
cycle times chart as a guide.
Question 19:
Is it important for ingredients to be at
room temperature before adding them to
the baking pan?
Yes, even when the delay timer is being
used. (Water must be between 21°C and
28°C).
Question 20:
Why do the loaves vary in height and
weight? The whole wheat/wholemeal
breads are always shorter. Am I doing
something wrong?
No, it is normal for Whole Wheat and
Wholemeal breads to be shorter and
denser than Basic or French breads.
Whole Wheat and Wholemeal flour are
heavier than white bread flour, therefore
they don't rise as much during the bread
making process. This is also true for
bread containing fruit, nuts, oats and
bran.
Question 21:
Can I premix the yeast with water?
The yeast must be kept dry and put into
the baking pan last, above the flour. this
is especially important when the delay
timer is being used.
Question 22:
Why is there a large hole in the base of
the bread?
This hole has been created by the knead-
ing blade. Sometimes this hole is larger
than normal. This is because the dough
has rested to the side of the blade after
the second kneading cycle - normal with
bread makers. You could position the
dough evenly in the base of the pan.
2012/11/26 02:34:21 PM
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