9
6 Be careful with quantities when using other recipes. For the first trial, don’t fill the bread pan
above about a quarter full, certainly not as much as a third full. If you overfill the bread pan,
ingredients may burn on to the element and clog the drive.
7 It’s important that you add the ingredients in the correct order.
8 We’ve numbered them, to make it easy.
C PROBLEMS
the bread collapsed
The dough may be too moist. Reduce the recipe liquid slightly. If fruit was used, it may not have
been properly dried.
Leaving the bread in the bread pan while it cools can cause moisture released during baking to
soak back into the bread.
The flour may have been too coarsely ground. Try using finer flour.
the bread didn’t rise
Ingredients quantities were wrong – accuracy is essential.
The yeast is stale – check the “best before” date.
the core of the bread is too moist
The dough may have been too moist.
The flour may have been too heavy. This problem can occur with rye, bran and wholemeal flours.
Replace some of the heavy flour with white flour.
the bread has swollen too much
You may have used too much yeast, try reducing it slightly.
Too much sugar can cause the yeast to work too fast, and the bread to rise too much. Try
reducing the amount of sugar. If you add sweet/sugary ingredients such as dried fruit, honey or
molasses, reduce the amount of sugar to compensate.
The dough may be too moist. Reduce the recipe liquid slightly. If fruit was used, it may not have
been properly dried.
Use a coarser flour. Less yeast is needed with fine flour than with the same type of flour ground
coarsely.
the bread tastes bland
Try increasing the amount of salt by up to ¼ of a teaspoon.
W
ENVIRONMENTAL PROTECTION
To avoid environmental and health problems due to hazardous substances in electrical and
electronic goods, appliances marked with this symbol mustn’t be disposed of with unsorted
municipal waste, but recovered, reused, or recycled.
