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Q: What happens if the bread isn’t removed
when the bake cycle is complete?
A: The bread machine will automatically go into a
keep warm cycle, (in the BASIC, RAPID, WHOLE
WHEAT, YEAST FREE, GLUTEN FREE, FRENCH
and SWEET settings) holding the temperature
of the bread for up to 60 minutes. However, as
the loaf cools it gives off steam which cannot
escape from the bread pan. The bread crust
may become soft and the loaf may slightly lose
its shape.
Q: Why did the bread not rise?
A: There may be several reasons. Check the
protein level of the flour and the use-by-date
of the yeast and the flour. The yeast may have
failed to activate, the yeast measurements may
be inaccurate or sometimes people just forget
to add the yeast.
Q: Why do large holes appear inside the bread?
A: Occasionally air bubbles will concentrate at a
certain location during the last rising and will
bake in that state. This could be caused by too
much water and/or yeast or insufficient flour.
Check the recipe ingredients and method of
weighing/measuring.
Q: Why does the top of the bread collapse?
A: Usually this is because the ingredients are
not in balance or a low protein flour is used.
Check the method of weighing/measuring the
ingredients. Too much yeast, water or other
liquid ingredients, or insufficient flour, may
cause the bread to be pale on top and collapse
while baking.
Q: Why does bread colour differ?
A: This is probably because the ingredients in
each recipe differs. A different crust colour may
also have been selected.
Q: Are the room and water temperatures
important?
A: Yes, room and water temperature influences
yeast activity and therefore can affect the
quality of your bread. The average room
temperature is approximately 20-25°C. Water
at room temperature should also be used.
NEVER use hot water as it will kill the yeast.
Note
ABOUT USING THE PRESET TIMER:
Q: Why can’t the PRESET TIMER be set past 13
hours?
A: The ingredients may deteriorate in quality or
ferment if they are left inside the bread pan for
many hours. This is especially the case during
summer, when the PRESET TIMER should be
set to a shorter period of time.
Q: Why can’t some ingredients be used with the
PRESET TIMER?
A: Most protein foods such as milk, cheese, eggs,
bacon, etc., are perishable and will deteriorate
if left unrefrigerated for more than one hour.
Questions and answers continued
