Question about Breadman TR810 Plus Bread Maker
Evry thing is good befor it starts bake. bread settles down wile baking.
Bread deflating or baking sunken in with a crater ridge around the top usually means too much liquid or sugar. Try the same recipe by reducing the liquid by 2 tablespoons. If dough appears like pie crust dough, add teaspoon of liquid down the side of the dough and observe. Add another if necessary. Humidity and temperature affect the dough and its behavior Do not dispair if a recipe that has been tried and true suddenly does not "work."
Posted on Apr 18, 2009
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
Posted on Jan 02, 2017
Tips for a great answer:
Jul 17, 2014 | Breadman BK2000B 2-1/2-Pound Bakery Pro...
Apr 01, 2013 | Black & Decker B2300 Bread Machine
Feb 10, 2013 | Breadman Kitchen Appliances - Others
Sep 30, 2012 | Regal Ware K6745S Kitchen Pro Bread Maker
Yeast: Use active dry yeast for all your standard-rise bread recipes and rapid-rise dry yeast for all your fast-bake bread recipes. Fast-Bake aka Ultra-Bake aka Rapid-Bake aka Express-Bake is an option available on select models. Always refrigerate your yeast with a close eye on the expiration date. When using grocery-bought bread mixes always substitute the yeast packet provided with fresh active dry yeast. Tip: A packet (or "sachet") of active dry yeast contains 2-1/4 teaspoons.
Baking Surface Prep: Spray, not wipe or smear, the inside of your loaf pan generously with cooking oil before adding the ingredients.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients should be at room temperature before pressing Start. Specifically 70 to 80 degrees F, 21 to 87 degrees C. Add liquids, oils, salts, sugars and seasonings first, next the flour, and last the yeast.
Delayed Start: Flour floats on the surface of the water until the initial kneading phase begins. That is why many breadmakers have a programmable start-delay timer. You can add the ingredients tonight and wake up in the morning to the aroma of fresh-baked bread.
Shelf Life: Refrigeration and/or freezing finished loaves is not recommended. For best results store them in a breadbox. Tip: Adding 1-2 tsps of lemon juice to any bread or dough recipe will double the shelf life of your bread.
Measuring: Water MUST be measured using a clear liquid measuring cup. Dry ingredients MUST be measured using standard measuring cups. All measurements, either spoons or cups, MUST be leveled.
Slicing The Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is cool to the touch before slicing.
Did this answer help? Please rate this answer as soon as you can. Thank you.
Jun 08, 2011 | Toastmaster Kitchen Appliances - Others
Feb 19, 2011 | Black & Decker Bread Machine
Dec 16, 2010 | Vacuums
Oct 22, 2010 | Kitchen Appliances - Others
Nov 10, 2008 | GE Kitchen Ranges
Oct 16, 2008 | Maytag Kitchen Ranges
Apr 23, 2017 | Breadman TR810 Plus Bread Maker
Dec 16, 2009 | Breadman TR810 Plus Bread Maker
262 people viewed this question
Usually answered in minutes!
Step 2: Please assign your manual to a product: