Andrew James AJ000088 Bread Maker - Manual (Page 28)

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8. Bread size is too
small or bread has
not risen

No yeast or the amount
of yeast is not enough.
The yeast may have poor
activity due to the water
temperature being too
high, yeast is mixed
together with salt, or the
environment
temperature is low

Check the amount and
performance of the
yeast. Increase the
environment
temperature to the
correct temperature.
9. Dough is so large it
overflows the bread
pan

Too much liquid has
been used to make the
dough soft. The amount
of yeast used could also
be excessive

Reduce the amount of
liquids used.
10
. Bread collapses in
the middle when
baking

The flour used is not
strong enough to make
the dough rise.

Yeast production rate is
too rapid or the yeast
temperature is too high

Excessive water makes
dough too wet and soft.

Use bread flour or strong
powder

Make sure the yeast is at
a correct temperature

Reduce the water in the
recipe
11
. Bread weight is very
large and is too
dense

Too much flour or lack of
water

There is too much fruit
or too much whole
wheat flour

Reduce flour or increase
water

Check water
temperature