24
coated with flour
help by scraping sides
with a rubber spatula.
in the proper order.
*Excess flour can be
removed from loaf once
baked and cooled. Add
water, one tablespoon
at a time, until dough
has formed into a ball.
NO.
PROBLEM
PROBLEM CAUSE
SOLUTION
7
Bread raised too
high or pushed lid
up.
*Ingredients not
measured properly(too
much yeast, flour).
*Kneading paddle not
in bread pan.
*Forgot to add salt.
*Measure all
ingredients accurately
and make sure sugar
and salt have been
added.
*Try decreasing yeast
by 1/4 teaspoon(1.2ml).
*Check installation of
kneading paddle.
8
Bread does not
rise; loaf short.
*Incurred measurement
of ingredients or
inactive yeast. *Lifting
lid during programs.
*Measure all
ingredients accurately
*Check expiration date
of yeast and flour.
*Liquids should be
room temperature.
9
Bread has a crater
in the top of the
loaf once baked.
*Dough has risen too
fast.
*Too much yeast or
water. *Incorrect
program chosen for the
recipe.
*Do not open lid during
baking.
*Select a darker crust
option.
10
Crust color is too
light
*Opening the lid during
baking.
*Do not open lid during
baking.
*Select a darker crust
