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Flat loaves, no rising
• Yeast omitted - Assemble ingredients as listed in recipe.
• Yeast too old - Check expiration date.
• Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).
• Too much salt added - Use amount recommended in recipe.
• Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
Top and sides cave in
• Too much liquid – Reduce liquid by 1-2 teaspoons.
• Too much yeast – Use recommended amount.
Gnarly or knotted top, not smooth
• Not enough liquid – Increase liquid by 1-2 teaspoons.
• Too much flour – Measure flour accurately, leveling off measuring cup.
Loaves uneven, shorter on one end
• Dough too dry preventing even rise in bread pan – Increase liquid by 1-2
teaspoons.
Collapsed while baking
• May be caused from baking in high altitude – Make adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
BREAD TEXTURE
Heavy, dense texture
• Too much flour – Measure accurately, leveling off measuring cup.
• Not enough yeast – Add recommended amount of yeast.
• Not enough sugar – Add recommended amount of sugar.
Open, coarse, or holey texture
• Salt omitted – Assemble ingredients as listed in recipe.
• Too much yeast – Add recommended amount of yeast.
• Too much liquid – Reduce liquid by 1-2 teaspoons.
Bread doesn’t slice well, very sticky
• Sliced while too hot – Allow bread to cool on rack at least 15-20 minutes before
slicing to release steam.
• Not using proper knife – Use a good bread knife or electric knife.
Center of loaf raw, not baked through
• Too much liquid – Reduce liquid by 1-2 teaspoons.
• Power outage during operation – If the power goes out during operation for longer
than 5 minutes, the breadmaker will remain off when the power is restored.
Remove the unbaked loaf from the bread pan and start over with fresh ingredients.
• Forgot to put knead blade in bread pan – Always make sure the knead blade is on
the shaft in bottom of the bread pan before adding ingredients.
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