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TROUBLESHOOTING
Following are some common problems that can occur when making bread in your bread
maker. Please review 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.
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.
