Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
The bread had too much liquid. Cut back the liquid in the recipe by 2 tablespoons.
The bread was baked in hot, humid weather. Wait until a cooler, drier day to bake
again.
Loaf is too dense: Insufficient leavening for the mass of dough.
Used all-purpose flour instead of high-gluten bread flour. Try using bread flour
next time.
Used too much of a dark spice, such as ground cinnamon, that inhibits the yeast.
Next time cut back on the amount of dark spices used. See for more information.
Flour was packed too densely during measuring. Next time aerate your flour be-
fore measuring by stirring it with the handle of a wooden spoon or pouring it from
a large spoon into the measuring cup.
Loaf had a high percentage of whole grain flour. Next time add more gluten or
use some bread flour.
Too many added ingredients, such as nuts, dried fruit, or cheese. Next time cut
back on the amount of these ingredients.
Ingredients were too cold when they were mixed. Allow ingredients to come to
room temperature before putting them in the bread pan.
If you are not sure what caused the dense loaf: Add 1 to 2 teaspoons more gluten
or add 12 to 1 teaspoon more yeast or add 2 tablespoons more liquid next time
you bake the bread.
Pale loaf: The bread is underbaked.
The loaf needs more baking time. Clear the cycle and program for the Bake Only
cycle. Select a temperature between 325° and 350°F, and select the amount of
extra time, 5 to 15 minutes. Or, remove the loaf from the bread pan and place it in
the oven, preheated to 325° or 350°F, until the bread is finished baking.
Sunken top: Known as crater bread, this happens when there is too much liquid in the
recipe, making the dough overly heavy for the amount of leavening.
The loaf needed more flour. Increase the flour in increments from 2 to 6 table-
spoons next time you make this bread.
There was too much sugar in the loaf. Next time cut back.
You are baking at a high altitude. You will need to reduce the sugar and yeast a
bit, add a bit more salt, add some more gluten, or try a combination of these mea-
sures. See for more information about high altitude baking.
You forgot to add the salt. This important ingredient regulates the yeast; try the
recipe again, adding the amount of salt called for.
Loaf is over-risen. Next time use the Quick Yeast Bread cycle.
The loaf needed more gluten. Next time add more gluten to help the loaf hold its
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