<<Disclaimer: Verify this information before applying it to your situation.>>
Found this. Thought it would be of interest. Be sure to see the machine
comparison she has below. Don Wiss.
From: Katie E Green <[log in to unmask]>
Newsgroups: rec.food.cooking
Subject: BREAD MACHINES TROUBLE SHOOTING
Date: Wed, 6 Sep 1995 19:29:10 -0700
I thought I would pass along some of these tips and reminders
for those with limited publications at hand. There are also several
tips to be shared, like storing a piece of celery in the bag with your
bread to keep it fresh. Has anybody tried this? Sorry I am out of
time. I hope to expand this, gradually, or others are welcome to
start adding their input. I also have some data rating on the different
machines. See what little bit follows this small list here.
PROBLEM CAUSE SOLUTION
1. Sunken Top Bread falls because Reduce liquid by 1 TBS
dough is too wet or add 2 TBS of flour
2. Knotty, uneven top Not enough moisture Add 1 TBS of liquid or
reduce flour by 2 TBS
3. Mushroom top Bread rises too fast Reduce yeast by 1/4 tsp
and collapses
4. Slices unevenly Bread is too hot Let bread cool first
5. Top is raw Too much dough Reduce size of recipe 10%
6. Pocket of sticky Too much sugar or Add 1/4 tsp yeast or reduce
dough--sweet bread too little yeast sugar by 1 TBS
7. If loaves don't Change location as machine may be sitting in draft
rise
Cut salt to 1/4/1/2 tsp per recipe. Salt inhibits
and controls yeast
Increase sugar as sugar feeds yeast/helps rise
Increase water by 1 TBS so dough is not too dry
(has difficulty rising.
8. If ball does not form Add flour 1 TBS at a time until ball is
formed.
9. If two balls are rolling around in the machine or machine sounds like
it is laboring, dough is too dry. Add 1 TBS of water at a time
until single ball consistency is obtained (elastic)
**********************
Comments and input, including price range are incouraged on the
following, including price range. Perhaps we could get a faq started.
Price range is approximate and does not allow for special sales or tax.
SMALL and LIMITED BREAD MACHINE REVIEW
BETTY CROCKER--
BLACK & DECKER--
DAK--see Welbilt
HITACHI--only machine that lets you make the 7 oz, 14 oz, 1.5 pound
loaves. Water goes in first, then dry ingredients and yeast.
It also makes jam and rice.
MAXIM-- Model BB I makes a 1.5 pound bread in 2 hrs 25 min. It makes
whole wheat, rye, which are good but not too crusty. For a
crusty loaf it is recommend to stop at end of first kneading
and simply restart bread cycle. The extra kneading and rising
makes an even better loaf.
PANASONIC
NATIONAL--The BT65P model of the Panasonic makes a 1.5 pound loaf with
crisp crust and moist interior. It has 5 cycles on the machine:
basic and variety--4 hrs; whole wheat--5 hours; crisp bread--
7 hours; quick bread--1 hr. The dough cycle is 2 hrs 25 min,
and makes a large quantity. This is the only machine reviewed
which made a traditional rectangular loaf. There is a separate
dispenser for the yeast. It is released 15 min. into the cycle
at the end of the first kneading. This is also when you add any
raisins or nuts. There is no beeper for these additions.
RED STAR--
REGAL-- has a removable crumb tray and is the easiest machine to keep
clean. Has indicators that tell y ou what stage you are at in
kneading, rising, baking. There is a raisin bread cycle with
a beeper and a bread cycle, each taking 3 hours plus a cool down.
The cough cycle is 1 hr 15 min. This machine loads liquids,
then dry ingredients and yeast last.
SANYO-- has a 3 hour bread cycle with a buzzer for adding raisins, nuts
and a 1 hr 15 min dough cycle. The machine distributes add-ins
very well, and makes excellent variety breads. Dry ingredients
are added first, then flour and yeast last.
TOASTMASTER--
TRILIUM BREADMAN--is easy to clean and simple to use. It has a buzzer
for adding ingredients, a small viewing window on top, a 3 yr
warranty, and an instruction video.
WELBILT--the smaller Welbilt is the fasted machine. It bakes a 1 pound
$90 loaf in 2 hrs 15 min. Makes dough in 50 min and does a good
job. There is a buzzer for adding ingredients. It loads the
yeast first, dry ingredient and liquids last. The larger size
machine has a glass dome for viewing and a 4 hr cycle.
WESTBEND--Will make a 1 or 1.5 pound loaf on a 3 hr. rapid yeast cycle;
or has a regular 3hr 45 cycle. It has a 3 hr "warmer" cycle
that will keep bread moist. Machine comes with a video and is
made in the U.S.A.
DAK-- Is almost identical to the Welbilt.
ZOJIRUSHI--has a large machine that produces an almost 8 inch high loaf
in 4 hours. There is a glass top for view and a crumb tray for
easy cleanup. It has in addition, a "Homemade Menu" you can
program yourself. There are also raisin, French, quick, dough,
cake, and jam cycles. Its give you great flexibility and
produces a tall, narrow loaf.
the end--for now! *:)
|
