WestBend 41410 Instruction Manual - Page 11

Bread Texture

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Flat loaves, no rising • Yeast omitted - Assemble ingredients as listed in recipe. • Yeast too old - Check expiration date. • Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C). • Too much salt added - Use amount recommended in recipe. • Sugar or other sweetener omitted - Assemble ingredients as listed in recipe. Top and sides cave in • Too much liquid - Reduce liquid by 1-2 teaspoons. • Too much yeast - Use recommended amount. Gnarly or knotted top, not smooth • Not enough liquid - Increase liquid by 1-2 teaspoons. • Too much flour - Measure flour accurately, leveling off measuring cup. Loaves uneven, shorter on one end • Dough too dry preventing even rise in bread pan - Increase liquid by 1-2 teaspoons. 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. Heavy, dense texture BREAD 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. Open, coarse, or 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. 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 a good bread knife or electric knife. Center of loaf raw, not baked through • Too much liquid - Reduce liquid by 1-2 teaspoons. • Power outage during operation - If the power goes out during operation for longer than 5 minutes, the breadmaker will remain off when the power is restored. Remove the unbaked loaf from the bread pan and start over with fresh ingredients. • Forgot to put knead blade in bread pan - Always make sure the knead blade is on the shaft in bottom of the bread pan before adding ingredients. English - 11

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English - 11
Flat loaves, no rising
•
Yeast omitted - Assemble ingredients as listed in recipe.
•
Yeast too old - Check expiration date.
•
Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).
•
Too much salt added - Use amount recommended in recipe.
•
Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.
Top and sides cave in
•
Too much liquid – Reduce liquid by 1-2 teaspoons.
•
Too much yeast – Use recommended amount.
Gnarly or knotted top, not smooth
•
Not enough liquid – Increase liquid by 1-2 teaspoons.
•
Too much flour – Measure flour accurately, leveling off measuring cup.
Loaves uneven, shorter on one end
•
Dough too dry preventing even rise in bread pan – Increase liquid by 1-2
teaspoons.
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
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.
Open, coarse, or 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.
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 a good bread knife or electric knife.
Center of loaf raw, not baked through
•
Too much liquid – Reduce liquid by 1-2 teaspoons.
•
Power outage during operation – If the power goes out during operation for longer
than 5 minutes, the breadmaker will remain off when the power is restored.
Remove the unbaked loaf from the bread pan and start over with fresh ingredients.
•
Forgot to put knead blade in bread pan – Always make sure the knead blade is on
the shaft in bottom of the bread pan before adding ingredients.