About The Finished Loaf

Q: Why does height and shape of bread differ in each loaf?
A: The height and shape of your bread may differ depending on the ingredients, room temperature and length of timer cycle. Since each type of bread you make will have different ingredients, the loaves will be shaped differently. When making the same bread, even the room temperature can cause the loaves to be shaped slightly different.

Q: Why does my bread have an unusual aroma?
A: Stale ingredients may have been used or too much yeast was added. Always use fresh ingredients. Remember, accurate measurements are essential to make delicious bread, particularly when measuring the yeast.

Q: Why is the texture/consistency of my bread not as I expected?
A: The most common reason is that the ingredients weren’t measured exactly. When measuring dry ingredients, make sure to tap and scrape the measuring cup to ensure you have exactly the amount you need. For liquids, make sure to measure at eye level on a flat surface; the center of the meniscus (the curve you see at the surface of the liquid) should be even with the measuring line. For more information, please see the Measuring Ingredients article in the Baking Tips section of our website.

Q: Why does my bread have floured corners?
A: Sometimes flour in the corner of the bread pan may not have been completely kneaded into the dough. You can simply scrape it off with a knife.

Q: Why does my bread have a slightly soggy quality to it?
A: Your bread loaf was most likely left in your bread maker after baking was completed. Bread left in its loaf pan after baking that is not cooled on a wire rack can have a soggy quality to it. Although your bread maker has a 60-minute keep warm cycle, it is recommended to remove bread immediately after baking.