*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Info/tips                        Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         No Ingredients
   *Your Result*                   PLEASE TRY/BECAUSE
   A. Loaf rises then falls        Use buttermilk or
   vitamin d milk decrease . water by 1/8 cup increase
   salt 1/8 tsp. B. Loaf rises then bursts Decrease sugar
   by 1/2 tsp. increase flour . 2-3 TBS. C. Loaf is
   Short/Heavy Decrease salt slightly; increase yeast and
   . sugar by 1/2 tsp. Heavy grain/flour was .
                                used.  Yeast or flour was
   stale or other- . -wise bad.  Wrong type of yeast was
   used. D. Loaf is too brown/dark Set to Lighter
   function or decrease sugar . slightly. E. Loaf rises
   too high, hits Decrease liquid to 1 1/8 cup. . viewing
   window F. Smoke Appears Ingredients (flour or other)
   spilled out- . side the pan on or around heating
   element. G. Sides cave inward & loaf     Loaf was left
   in machine too long after . is damp & soggy
   :           completion. H. Odd Shaped loaf Reduce
   liquid by 1/8 cup. I. Top is mushroomed Reduce liquid
   by 1/8 cup. J. Flour residue on top         Increase
   liquid slightly. K. Loaf Overcooked Decrease sugar
   slightly and/or use lighter . Crust setting L. Clumps
   when slicing Let cool after removing from pan to
   reduce . Steam. M. Inconsistent Heights/Shapes
   Inconsistent measuring and/or humidity or . Room
   temperature. N. Raisins and other added      Shake
   Raisins or other ingredients in . ingredients clump
   :         plastic bag with 1 TBS of Flour before .
   adding. O. Bread did not rise at all.   Yeast was not
   added.  Increase Yeast. . Yeast was wrong type,
   damaged or stale. P. Pan is Scratched/ Be sure machine
   is on a level surface . Machine noisy If scratching
   presists contact office. Q. Adjustments for High
          Decrease liquid by 1/8 cup.  Reduce yeast .
   Altitudes                    1/8 to 1/4 tsp.  Reduce
   sugar by 1/2 tsp.
   *To PROOF yeast-- place 1 package of yeast into 1/4
   cup of warm water, 1 tsp sugar and stir.  Mixture
   should foam.  This means your yeast is fresh. **Salt
   acts as an inhibitor to the yeast.  Since different
   brands of milk have varying sodium contents, the
   amount of salt in the recipe may need to be adjusted.
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