13
For details of other Morphy Richards products, please see our website:
Question 18
Can I premix the yeast with water?
No, 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 19
Why is there a large hole in the
base of the bread?
This hole has been created by the
kneading 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.
Trouble Shooting
Bread Sinks in the
centre.
Too much liquid or liquid too
warm.
Measure ingredients accurately. Use
liquids at temperatures between
21°C and 28°C.
Salt was not added, causing bread
to over rise and collapse.
Measure ingredients
accurately.
Too much yeast was added
Measure ingredients accurately, if
problem persists, reduce yeast by 1⁄4
teaspoon.
High humidity and hot ambient
temperatures can cause bread to
over rise and collapse.
Bake during the coolest part of the
day, Try reducing the yeast by 1⁄4
teaspoon or use liquids direct from
the refrigerator. Do not use the timer
function.
High altitudes can cause the bread
to over rise and then collapse
during baking.
Try reducing the yeast by 1⁄4
teaspoon.
Lid is open during baking.
Do not open the lid during baking.
Bread did not rise
enough
Not enough yeast was added.
Measure ingredients accurately.
Yeast is outdated or inactive.
Never use outdated yeast. Store in a
cool, dark place.
Too little sugar was added.
Measure ingredients accurately.
Too much salt was added,
reducing the action of the yeast.
Measure ingredients accurately.
Water was too hot and killed the
yeast.
Use liquids at temperatures
between 21°C and 28°C
Yeast has been activated before
programme has started.
Take care that yeast does not come
in contact with liquid before
programme has started.
Bread rises too
much.
High humidity and hot ambient
temperatures can cause bread to
over rise.
Bake during the coolest part
of the day. Try reducing the yeast by
1⁄4 teaspoon or use liquids directly
from the refrigerator. Do not use the
Timer function.
Too much yeast.
Measure ingredients accurately.
Too much liquid.
Measure ingredients accurately.
Hot liquids accelerated the yeast
action.
Use liquids at temperatures
between 21°C and 28°C.
Too much flour or not enough salt.
Measure ingredients accurately.
Bread dry with
dense texture.
Not enough liquid added.
Measure ingredients accurately.
Flour may be passed the use by
date, or be dry causing wet/dry
imbalance.
Try increasing liquid by 1 tbsp at a
time.
Bread under baked
with soggy centre.
Too much liquid from fresh or
canned fruit.
Always drain liquids well as specified
in the recipe. Water may have to be
reduced slightly.
Large amounts of rich ingredients
like nuts, butter, dried fruits,
syrups and grains will make dough
heavy. This will slow down the
rising and prevent the bread from
baking through.
Measure ingredients accurately.
Never exceed the amounts in the
recipe.
Bread over browned
Too much sugar.
Measure ingredients accurately.
Crust colour set too high.
Set crust colour to light.
Bread has large
holes in texture.
Water was too hot and killed the
yeast.
Use liquids at temperatures between
21°C and 28°C
Too much liquid.
Measure ingredients accurately.
Too much yeast.
Measure ingredients accurately.
High humidity and hot ambient
temperatures increase yeast
activity.
Bake during the coolest part
of the day. Try reducing the yeast by
1⁄4 teaspoon or use liquids direct
from the refrigerator. Do not use the
timer function.
Water was too hot and killed the
yeast.
Use liquids at temperatures between
21°C and 28°C.
48330 rev2_x 24/06/2010 11:59 Page 13
