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
shape.
The loaf was left in the machine too long on the Keep Warm part of the cycle.
Next time remove the loaf from the machine as soon as the beep sounds that the
baking has ended.
The loaf had too much yeast. Next time decrease the yeast by
1
/
2
teaspoon.
Collapsed top and sides: Too much yeast working too fast, and too much liquid.
You can try one of the following solutions: Decrease the liquid by 1 tablespoon
the next time you bake, or decrease the yeast by a quarter of the amount called
for, or decrease the fat or the sugar in the recipe by half.
Gnarled loaves or the machine sounds like it is straining during kneading: Too
much flour; the blade cannot knead effectively.
Too much flour was used for the loaf. Reduce the amount of flour by 2 table-
spoons next time.
Squat, domed loaf: Too much flour.
There was too much flour in the loaf. Reduce the flour by
1
/
2
cup the next time
you make the recipe and add the flour in increments of 1 table spoon until the
dough ball is the right consistency.
Loaf needed more liquid. Next time add liquid in increments of 1 tablespoon until
the dough ball is the right consistency.
Loaf needed more yeast. Increase the yeast by a quarter of the amount called for.
Lopsided loaf: The dough was on one side of the pan during the rises.
The dough ball was not in the center of the pan. Next time check the dough ball
during rising. If you see it sitting to one side, pick it up (carefully, so as not to re-
move the blade with it) and set it in the center on the blade.
Loaf balloons up over the rim of the pan like a mushroom and is too big and light
textured: The dough has risen too much.
There was too much yeast. Reduce the yeast by
1
/
2
teaspoon next time.
There was too much liquid. Next time, reduce the liquid by 1 tablespoon.
The proportions of the recipe were too large for the size of the baking pan. Re-
duce all the quantities in the recipe by one third or one half next time.
The bread was baked on too warm a day. The baking process is affected by hot
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