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Bread under baked with soggy
center
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, syrup and
grains will make dough heavy. This will
slow down the rising the prevent the
bread from baking through
Measure ingredients accurately. Never
exceed the stated 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
21ºC and 28ºC
Too much liquid Measure ingredients accurately
Too much yeast Measure ingredients accurately
High humidity and hot ambient
temperatures and increase yeast activity
Bake during the coolest part of the day.
Try reducing the yeast ¼ 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
21ºC and 28ºC
Bread surface is sticky
Bread was left in the machine too long
and condensation collected on the
baking pan
Whenever possible, remove bread from
the baking pan and cool on a wire rack
before keep warm period ends
The wet/dry balance of the ingredients
may be incorrect
Measure ingredients accurately
H:HH massage on display
Temperature in breadmaker is too high Press the Stop button. Remove the
