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Troubleshooting What to do if:
THE BREAD COLLAPSED
The dough may have been too moist. Reduce the recipe liquid by 2 tbsp. If tinned fruit
was used, it may not have been properly drained.
Leaving the bread in the bread pan while it cools can cause moisture released in the
baking process to soak back into the bread.
The flour may have been too coarsely ground. Try using finer flour.
THE CORE OF THE BREAD IS TOO MOIST
The dough may have been too moist, see above.
The flour may have been too heavy. This problem can occur with rye, bran and
wholemeal flours. Reduce the amount of heavy flour and replace with white flour.
THE BREAD HAS SWOLLEN TOO MUCH
You may have used too much yeast, try reducing it slightly.
Too much sugar can cause the yeast to work too fast, and the bread to rise too much.
Try reducing the amount of sugar. If you add sweet/sugary ingredients such as dried
fruit, honey or molasses, reduce the amount of sugar to compensate.
You might try reducing the recipe liquid by 2 tbsp, as this will slow the action of the
yeast.
Use a coarser flour. Less yeast is needed with fine flour than with the same type of flour
ground coarsely.
