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What happens if the bread isn’t removed
when the bake cycle is complete?
The bread machine will automatically go into
a keep warm cycle, (in the BASIC, RAPID,
WHOLE WHEAT, YEAST FREE, GLUTEN
FREE, FRENCH and SWEET settings) holding
the temperature of the bread for up to 60
minutes. However, as the loaf cools it gives off
steam which cannot escape from the bread
pan. The bread crust may become soft and the
loaf may slightly lose its shape.
Why did the bread not rise?
There may be several reasons. Check the
protein level of the flour and the use-by-date
of the yeast and the flour. The yeast may have
failed to activate, the yeast measurements may
be inaccurate or sometimes people just forget
to add the yeast.
Why do large holes appear inside the bread?
Occasionally air bubbles will concentrate
at a certain location during the last rising and
will bake in that state.
This could be caused by too much water
and/or yeast or insufficient flour. Check the
recipe ingredients and method of weighing/
measuring.
Why does the top of the bread collapse?
Usually this is because the ingredients are
not in balance or a low protein flour is used.
Check the method of weighing/measuring the
ingredients. Too much yeast, water or other
liquid ingredients, or insufficient flour, may
cause the bread to be pale on top and collapse
while baking.
Why does bread colour differ?
This is probably because the ingredients in
each recipe differs. A different crust colour may
also have been selected.
Are the room and water temperatures
important?
Yes, room and water temperature influences
yeast activity and therefore can affect the
quality of your bread. The average room
temperature is approximately 20–25°C.
Water at room temperature should also
be used.
NOTE
NEVER use hot water as it will kill the yeast.
ABOUT USING THE PRESET TIMER
Why can’t the PRESET TIMER be set past
13 hours?
The ingredients may deteriorate in quality or
ferment if they are left inside the bread pan for
many hours. This is especially the case during
summer, when the PRESET TIMER should be
set to a shorter period of time.
Why can’t some ingredients be used with the
PRESET TIMER?
Most protein foods such as milk, cheese, eggs,
bacon, etc., are perishable and will deteriorate if
left unrefrigerated for more than one hour.
Why did the packet bread mix not work when
I used the correct measurements?
When using a pre packed bread mix you may
still need to adjust the water or yeast quantities
depending on the results. If your bread sinks in
the middle try reducing the water by 20–40ml
and increasing the yeast by ¼ teaspoon. This
may help.
