User's Manual

21
Q
uestions about ingredients and
recipes
Question 14
H
ow do I know when to add raisins, nuts, etc.
t
o the bread?
There is a beeper tone to signal that you may add
r
aisins, nuts, etc. during the second kneading cycle.
N
ote: See ‘Baking cycle times’ chart for ‘Add nuts &
r
aisins’ time.
I
n some cases, ingredients can be broken up during
t
he initial kneading cycle. Each recipe indicates the
best time to add fruit and nuts to the dough.
Q
uestion 15
How come my bread comes out too moist?
W
hat can I do?
H
umidity may affect the dough. Add an extra
tablespoon of flour. Also, high altitude may have the
same effect. Decrease the amount of yeast by
1/4
t
easpoon and decrease the sugar and/or water/milk
slightly.
Q
uestion 16
Why do I get air bubbles at the top of the
b
read?
T
his can be caused by using too much yeast.
Decrease the yeast by
1/4 tsp.
Question 17
Why does my bread rise and then collapse or
crater?
The bre
ad may be rising too much. To reduce the
r
ate of rising, reduce the amount of yeast and/or
incre
ase the amount of salt.
Question 18
Can I use my favourite bread recipes
(traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right
proportion of ingredients. Become familiar with the
unit and make several loaves of bread before you
begin experimenting. Never exceed a total amount
of 5 cups dry ingredients (that includes the total
amount of flour
, oats, oatmeal, bran). Use the
recipes in this book to help determine the ratio of
dry ingredients to liquid and amounts of yeast,
sugar, salt, and oil/butter/margarine to use. We
advise creating your own bread recipes using the
basic mode, then progress to the others, using the
Baking cycle times chart as a guide.
Question 19
I
s it important for ingredients to be at room
t
emperature before adding them to the baking
pan?
Y
es, even when the delay timer is being used.
(
Water must be between 21°C and 28°C).
Q
uestion 20
Why do the loaves vary in height and weight?
The whole wheat/wholewheat breads are
a
lways shorter. Am I doing something wrong?
N
o, it is normal for Whole Wheat and Wholemeal
breads to be shorter and denser than Basic or
F
rench breads. Whole Wheat and Wholemeal flour
a
re heavier than white bread flour, therefore they
d
on’t rise as much during the bread making
process. This is also true for bread containing fruit,
nuts, oats and bran.
Question 21
C
an I premix the yeast with water?
No, the yeast must be kept dry and put into the
b
aking pan last, above the flour. this is especially
i
mportant when the delay timer is being used.
Q
uestion 22
Why is there a large hole in the base of the
bread?
This hole has been created by the kneading blade.
Sometimes this hole is larger than normal. This is
because the dough has re
sted to the side of the
b
lade after the second kneading cycle - normal with
bre
ad makers. You could position the dough evenly
in the base of the pan.
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