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Hard crust why does the crust on my bread machine come out too dark even with the setting on light? model welbilt ABM -100-4

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  • roszejon Feb 14, 2009

    should

  • roszejon Feb 14, 2009

    At what tempperature should the shorting be when making the bread? All the recipes I have call for powdered milk and water; I would like to know if icould use regular milk. The crust has been too dark and hard since I have had it, which has been a long time. Would it help if I stop it and can I do that? How?

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Hello roszejon,

Dark crusts are usually a result of heat being too high, too long, and sometimes also a function of the chemistry of the bread. Since you're setting it on "light", either your breadmaker needs repair/recalibration, or there's something about the recipe. Odds are that the breadmaker needs repair.

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Posted on Feb 14, 2009

  • Jon Stignani
    Jon Stignani Feb 14, 2009

    To respond to your questions:

    At what tempperature should the shorting be when making the bread?

    I suspect you want it ~room-temp - - if it's too cold, if slows down the yeast growth, and your bread will be heavy.

    All
    the recipes I have call for powdered milk and water; I would like to
    know if icould use regular milk.

    You can certainly try it - - you might learn something. But if the recipes developed for that machine call for powdered milk, I'd stick with that unless you're feeling adventurous.

    The crust has been too dark and hard
    since I have had it, which has been a long time. Would it help if I
    stop it and can I do that? How?

    You mean, stop the machine in mid-cycle? Some models allow for that - - have a "Add fruit &nuts" setting that stops/adds ingredients late in the cycle. What does your manual say?




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