How To Repair Zojurishi Bread Machine

Nosotros understand the frustration of your loaf not quite being picture perfect! Don't worry, we can aid! Let'south first brand certain our ingredients are fresh, then explore some common bread blistering issues, and the steps that can be taken to correct them.

Collapsed or sunken loaf (rising and falling)

Cause: too much yeast, sugar or water, too trivial salt, or high altitude.

Here'due south what you can try doing to amend your loaf:Reduce your yeast past 1/viii to one/4 teaspoon to beginning with, and using cold h2o. If you see an improvement but it'southward however notquite there, go along to reduce incrementally. Alternatively, yous could effort increasing salt, or decreasing your carbohydrate or water.

Short, dumbo, and/or dark loaf

Cause: typical of too much flour (or other dry ingredients) or not enough liquid; less often a result of also piffling yeast, too piffling saccharide, too much table salt, or old ingredients.

Here's what y'all can try doing to improve your loaf:Reduce your flour* or increasing your liquids. You can e'er check your dough during the KNEAD cycle to make sure the texture isn't too dry.

Lopsided loaf

Cause: typical of too much flour (or other dry ingredients), not enough liquid, or recipe size is too small

Here'southward what you lot can effort doing to ameliorate your loaf:Reducing your flour* or increasing your liquids. If you're using your own recipe, you may demand to increase the recipe size. The minimum loaf size for our 2 pound bread machines is 1 1/2 pounds (BB-CEC20 and BB-PAC20), and 1 pound for our 1 pound automobile (BB-HAC10).

Lumpy Loaf

Cause: Typical of too much flour (or other dry ingredients) or not enough liquid

Hither's what y'all can try doing to amend your loaf: Reducing your flour* or increasing your liquids. Check the dough during the KNEAD cycle—if information technology appears knotty or lumpy, you can add together a tablespoon of h2o at a time until a overnice, circular brawl of dough forms.

Unmixed Ingredients

Cause: The kneading blades were not installed properly, or kneading blades have worn out.

Hither's what you tin attempt doing to better your loaf: Installing kneading blades earlier adding ingredients to the blistering pan. If you suspect they have worn out, take the blistering pan out of the staff of life machine and place the kneading blades on the metal shafts. Then, try turning the blades with your finger. Exercise they grab the shafts and make them rotate? If i or both doesn't, it's time to replace them.

Add Ingredients Didn't Mix

Cause: Typical of too much flour (or other dry ingredients) or not enough liquid.

Here'south what y'all can effort doing to improve your loaf: Reducing your flour* or increasing your liquid. When the dough is likewise dry, add ingredients like nuts and raisins cannot penetrate the dough ball.

*The weight of a cup of flour tin can fluctuate significantly depending upon how the flour is measured. Using the measuring loving cup as a scooper, or pouring flour into the measuring loving cup volition result in more of the ingredient being used than our recipes call for. You can reduce your flour using 1 of two methods:

Volumetrically: Fluff your flour with a fork or a whisk to loosen it; then, spoon information technology into your nested measuring cups, and level off without tapping or shaking.
By weight: Weigh your flour with a digital kitchen calibration (128g/4.51oz per cup for breadstuff flour; 120g/4.23 oz for whole wheat flour, and 125g/iv.41oz for all purpose). This method yields the most consistent and optimal results, and conveniently cuts out the guesswork.

Still having trouble, or don't see your baking problem listed here? Please contact our customer service squad for assistance or give us a message on our Facebook.