Lakeland 17892, Instruction Booklet

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Troubleshooting
Following are some common problems that can occur when making bread in your Bread Maker.
Please revue the problems, their possible cause and any corrective action that should be taken to
ensure successful bread making.
Problem Possible Cause Solution
Loaf size and shape
1. Bread does not rise
enough.
• Wholemeal breads will be
lower than white breads
due to less gluten.
• Not enough liquid.
• Sugar omitted or not
enough added.
• Wrong type of flour used.
• Wrong type of yeast used.
• Not enough yeast added
or too old.
• Liquid too hot or too cold
and yeast killed or not
activated.
• Yeast and sugar came into
contact with each other
before kneading cycle.
• You opened the lid during
the rising cycle and allowed
warm air to escape.
• Normal with this type of
flour.
• Increase liquid by
15ml, 3tsp.
• Assemble ingredients as
listed in the recipe. If you
are making sweet bread
make sure you reduce the
sugar slightly if adding
sugary ingredients such as
candied fruits etc.
• You may have used
ordinary flour instead of
strong bread flour – use
correct flour.
• For best results use fast
action “easy blend” yeast.
• Measure amount
recommended and check
use by date on packet.
• Check that liquids are at
room temperature before
use.
• Make sure they remain
separate when added to
the bread pan.
• Do not open lid during
rising.
Programme 11 - GLUTEN FREE
Standard Gluten Free loaf
Time to make 1 hour 38 minutes
• Use gluten free bread blend for this recipe.
• Warm the milk and oil gently together to a temperature of between 32 -35ºC in a small
saucepan before pouring into the bread pan.
• Make sure the eggs are at room temperature – do not use straight from the fridge.
• Stir the mixture a few minutes after the programme has started to ensure even mixing of the
ingredients.
• The mixture will be similar to a muffin batter in consistency.
• At the end of the cycle take the loaf out of the Bread Maker immediately and turn out onto a
cooling rack– do not keep warm as this may cause this loaf to become soggy.
• The bread has a dense texture and has a lower rise than ordinary bread.
Ingredients Quantity
Milk – warmed to 32ºc - 35ºC 310ml
Oil (warmed with the milk) 100ml
Eggs, medium, lightly beaten, at room
temperature
2
Salt 1 teaspoon
Cider vinegar 1 teaspoon
Gluten free bread flour blend 450g
Caster sugar 2 tablespoons
Easy blend yeast 2 teaspoons
1. Pour the milk and oil into a small saucepan and heat gently until the temperature reaches
32ºC - 35ºC. Pour into the bread pan.
2. Add the eggs, salt and vinegar.
3. Add the flour, sugar and yeast.
4. Position the bread pan in the Bread Maker.
5. Close the lid.
6. Press
MENU and select programme 11, Gluten Free
7. Press START/STOP.
8. After a few minutes check that the ingredients are mixing in evenly. If necessary press PAUSE,
scrape down the sides to incorporate all the ingredients then press PAUSE again to restart the
Bread Maker. The mixture will be batter like.
9. At the end of the cycle remove the loaf immediately , do not leave on KEEP WARM mode.