BREAD MACHINE TIPS

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• Very hot water or other liquids, with temperatures above 115*F (45*C), will kill the yeast and your bread won't rise. If you have to add things like melted butter or toasted nuts let them cool before adding to bread dough.
• If the paddle sticks to the shaft inside, try applying a little nonstick vegetable spray next time -- before you add your ingredients to the pan.
• Use the Whole Wheat cycle for breads containing not only whole wheat flour, but other heavy flours, such as rye, cornmeal, and buckwheat.
• Use the French Bread cycle for breads low in fat and sugar because these cycles have a shorter knead time and a longer rise time to produce crisp crusts and soft interiors.
• Use the Sweet Bread cycle for breads that are high in sugars and fat as well as ingredients that might burn easily, or use it if you're having trouble with thick, over baked crusts.
• If possible remove the pan from the machine and the bread from the pan before the cool down cycle starts. This will prevent soggy crusts. Cool for at least 20 minutes on a wire rack before slicing or the inside will be gooey and raw looking.
• Take care not to add excessive amounts of salt or sugar to your dough. Both will inhibit the action of the yeast. Two other ingredients that can inhibit the yeast's activity are fresh garlic and cinnamon.
• Raw tops are the result of bread that has risen too high, hit the top of the machine, and sunk back down. Try adding less yeast next time. Be sure to add salt -- this will slow the rise as well.

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