INGREDIENTS

INSTRUCTIONS

Problem: 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.
Problem: 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 flour, try
increasing yeast slightly or reducing coarse flours and increasing bread
flour.
Problem: Soggy Sides - -Possible Cause and Solution: Did not remove bread
from pan soon enough. If possible, remove bread immediately when baking is
finished.
Problem: 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
Recipe by: Katherine Fritz
Posted to MasterCook Digest V1 #326 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Oct 31, 1997

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