*  Exported from  MasterCook  *
                     Bread Machine Trouble Shooting* 1
 Recipe By     : Katherine Fritz
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread Machine Tips
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         **            Info Only
 Top inflated with a mushroom like appearance
 -Possible Cause + Solution:
 Too much yeast- decrease yeast or sugar
 Too much sugar in the recipe
 Not enough salt- try adding a little more salt
 Substituted fast-acting yeast for active dry yeast- If substituting
 fast-acting yeast
 for active dry, decrease amount by 1/4 to 1/2 teaspoon
 Yeast was not added according to manufacturer’s directions.
 Top and Sides Cave In
 -Possible Cause and Solution:
 Too much liquid.  Try reducing liquids 1 Tbsp at a time.
 Used canned fruit but did not drain well.
 Liquid off-balanced by the addition of cheese.
 Used coarser flours such as whole wheat or rye. If using too much coarse
   try increasing yeast slightly or reducing coarse flours and increasing
 bread flour.
 Soggy Sides
 -Possible Cause and Solution:
 Did not remove bread from pan soon enough.  If possible, remove bread
 immediately when baking is finished.
 Centre of loaf is raw or not cooked through.
 - Possible Cause and Solution:
   Used coarse flours or rye.  For coarse flours try adding an extra knead.
 To do
   this,  after the first knead, let dough rise, then restart machine at
 the beginning
   of a cycle as for a new loaf.
   Used moist ingredients such as applesauce or yogurt.  If too many moist
   ingredients are used, try reducing liquids 1 Tbsp at a time.
 Reformatted by Carole Walberg
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