WestBend 41077 Instruction Manual - Page 12

Crust And Color Thickness, Bread Texture

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• Yeast too old - Check expiration date. • Liquid too hot - Use lukewarm liquids 80-90°F. • Too much salt added - Use amount recommended. • Sugar or other sweetener omitted - Assemble ingredients as listed in recipe. 3. Top and sides cave in. 1. Too much liquid - Reduce liquid by 1-2 teaspoons. 2. Too much yeast - Use recommended amount. 4. Gnarly knotted top, not smooth. • Not enough liquid - Increase liquid by 1-2 teaspoons. • Too much flour. - Measure flour accurately, leveling off measuring cup. 5. Loaves uneven, shorter on one end. • Dough too dry preventing even rise in pan. - Increase liquid by 1-2 teaspoons. 6. Collapsed while baking. • May be caused from baking in high altitude. - Make adjustment for high altitude baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons. BREAD TEXTURE 7. Heavy, dense texture. • Too much flour. - Measure accurately, leveling off measuring cup. • Not enough yeast. - Add recommended amount of yeast. • Not enough sugar. - Add recommended amount of sugar. 8. Open, coarse, holey texture. • Salt omitted. - Assemble ingredients as listed in recipe. • Too much yeast. - Add recommended amount of yeast. • Too much liquid. - Reduce liquid by 1-2 teaspoons. 9. Bread doesn't slice well, very sticky. • Sliced while too hot. - Allow bread to cool on rack at least 15-20 minutes before slicing to release steam. • Not using proper knife. - Use good bread knife or electric knife. 10. Center of loaf raw, not baked through. • Too much liquid. - Reduce liquid by 1-2 teaspoons. • Power outage during operation. - If power goes out during operation, bread maker will remain off when power is restored. Remove unbaked loaf from pan and start over with fresh ingredients. • Forgot to put knead bar in pan. - Always make sure knead bar is on shaft in bottom of pan before adding ingredients. CRUST and COLOR THICKNESS 11. Dark crust color/too thick. • Too much sugar. - Reduce sugar by half. 12

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12
•
Yeast too old - Check expiration date.
•
Liquid too hot - Use lukewarm liquids 80-90°F.
•
Too much salt added - Use amount recommended.
•
Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
3. Top and sides cave in.
1.
Too much liquid – Reduce liquid by 1-2 teaspoons.
2.
Too much yeast – Use recommended amount.
4.
Gnarly knotted top, not smooth.
•
Not enough liquid – Increase liquid by 1-2 teaspoons.
•
Too much flour. – Measure flour accurately, leveling off measuring cup.
5.
Loaves uneven, shorter on one end.
•
Dough too dry preventing even rise in pan. – Increase liquid by 1-2 teaspoons.
6.
Collapsed while baking.
•
May be caused from baking in high altitude. – Make adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.
BREAD TEXTURE
7.
Heavy, dense texture.
•
Too much flour. – Measure accurately, leveling off measuring cup.
•
Not enough yeast. – Add recommended amount of yeast.
•
Not enough sugar. – Add recommended amount of sugar.
8.
Open, coarse, holey texture.
•
Salt omitted. – Assemble ingredients as listed in recipe.
•
Too much yeast. – Add recommended amount of yeast.
•
Too much liquid. – Reduce liquid by 1-2 teaspoons.
9.
Bread doesn’t slice well, very sticky.
•
Sliced while too hot. – Allow bread to cool on rack at least 15-20 minutes before
slicing to release steam.
•
Not using proper knife. – Use good bread knife or electric knife.
10. Center of loaf raw, not baked through.
•
Too much liquid. – Reduce liquid by 1-2 teaspoons.
•
Power outage during operation. – If power goes out during operation, bread
maker will remain off when power is restored.
Remove unbaked loaf from pan and
start over with fresh ingredients.
•
Forgot to put knead bar in pan. – Always make sure knead bar is on shaft in
bottom of pan before adding ingredients.
CRUST and COLOR THICKNESS
11. Dark crust color/too thick.
•
Too much sugar. – Reduce sugar by half.