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Frequently Asked Questions
May I use a sugar substitute in place of sugar?
Sugar is necessary for yeast to produce a light loaf with a good height.
Results may vary with type and amount of sugar substitute used.
May I omit salt or sugar from the recipe?
No, both sugar and salt play an important role in the breadmaking
process. Salt prevents yeast from overreacting and bread from
overrising. Combination of sugar, salt, and yeast is a key part of
the breadmaking process. Remember that total sugar and salt
amounts are divided among all the slices, so the amount of sugar and
salt per serving is small.
When do I add raisins, nuts, etc. to bread?
For add-ins (nuts, raisins), machine will beep 12 times. Open Lid and
pour in your add-ins.
Can I open Lid while Bread Maker is operating?
This Bread Maker is designed with a window in Lid to let you watch
your bread's progress. Quick checks are OK in early stages of
kneading and to add ingredients when the beep sounds. Use a rubber
spatula to scrape sides of pan while Bread Maker is mixing to ensure
all ingredients are blended. However, temperature in Baking Chamber
adjusts for rising and baking stages. Opening Lid during these steps
could cause loaf to fall or not bake properly. Sometimes condensation
forms on Window after initial mixing and kneading. It usually
disappears once baking cycle starts, so you should be able to get a
clear view of your loaf.
What if bread dough looks dry and lumpy?
Add same liquid as recipe 1 teaspoon at a time and mix before adding
more. Dough should cleanly pull away from Bread Pan sides.
What if bread dough looks too wet?
Add same flour as recipe 1 tablespoon at a time and mix a few minutes
before adding more. Dough should cleanly pull away from Bread Pan
sides.
Can I use my favorite bread recipes in my Bread Maker?
Yes, but you will need to experiment to get the right proportion of
ingredients. Become familiar with unit and make several loaves of
bread with recipes provided before you begin experimenting. Never
exceed a total amount of 4 1/2 cups (540 g) of dry ingredients (that
includes flours, oats, cornmeal, etc.). Use recipes in this book to help
determine ratio of dry ingredients to liquid and amounts of yeast,
sugar, salt, and butter/margarine to use.
What will happen if I leave bread in Bread Pan after baking?
This unit has a 1 hour Warm setting that lets you leave bread in pan for
up to an hour after baking is complete. Once Warm setting is over, it is
best to remove bread immediately or bottom of your loaf will absorb
moisture and become soggy.
Can recipe be cut in half?
No, it is not recommended. Ingredient proportions work better in full
amounts.
How can bread mixes be used in machine and at what setting?
Package instructions will list amount of water and amount of yeast
to use. Be sure to add liquid, then dry ingredients, followed by yeast.
Do not allow yeast to sit in liquid. Bread type setting is dependent
upon type of bread mix being used (i.e., White bread uses Basic bread
setting; Sweet Bread setting is for use with dried fruit, cheese, or nuts;
whole-wheat or multigrain should use Whole Grain setting; Crust
setting, either Light, Medium, or Dark, is a personal preference). Do
not use bread mixes that exceed 2 lb. (907 g) loaf size.
What is the difference between American flour and Canadian Flour?
Canadian flour has a higher protein or gluten content than American
flour. You can substitute US flour in even amounts for Canadian flour.
However, Canadian flour may absorb more moisture. Check your
dough during first kneading cycle. If it appears dry, you may add up to
1 tablespoon (15 g) of additional water per cup of flour in the recipe.
Add water 1 tablespoon (15 g) at a time until desired consistency of a
soft and supple dough is reached.
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