Hamilton Beach 29881 Use & Care - Page 17

840194101 ENv01.qxd:Layout 1 7/30/10 8:38 AM Page 17 Troubleshooting (cont.) PROBLEM Dough is not blending thoroughly; flour and other ingredients are built up on sides of pan; bread loaf is coated with flour. Bread rises too high or pushes lid up. Bread does not rise; loaf is short. Bread has a crater in the top of the loaf once baked. Crust color is too light. Crust color is too dark. PROBABLE CAUSE • Bread pan or kneading paddle may not be installed properly. • Too many dry ingredients. • Gluten-free dough is typically very wet. It may need additional help by scraping sides with a rubber spatula. • Ingredients not measured properly (too much yeast, flour). • Kneading paddle not in bread pan. • Forgot to add salt. • Inaccurate measurement of ingredients or inactive yeast. • Lifting lid during cycles. • Dough has risen too fast. • Too much yeast or water. • Incorrect cycle chosen for the recipe. • Opening the lid during baking. • Too much sugar in the recipe. SOLUTION • Make sure bread pan is securely set in unit and kneading paddle is firmly on shaft. • Make sure ingredients are measured accurately and added in the proper order. • Excess flour can be removed from loaf once baked and cooled. Add water, one tablespoon at a time, until dough has formed into a ball. • Measure all ingredients accurately and make sure sugar and salt have been added. • Try decreasing yeast by 1/4 teaspoon. • Check installation of kneading paddle. • Measure all ingredients accurately. • Check expiration date of yeast and flour. • Liquids should be room temperature. • Measure all ingredients accurately. • Decrease yeast or water slightly. • Do not open lid during baking. • Select a darker crust option (Cycles - only). • Decrease sugar amount slightly. • Select a lighter crust option (Cycles - only). 17