Common Bread Baking Problems

We understand the frustration of your loaf not quite being picture perfect!  Don’t worry, we can help!  Let’s first make sure our ingredients are fresh, then explore some common bread baking problems, 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 little salt, or high altitude.

Here’s what you can try doing to improve your loaf: Reduce your yeast by 1/8 to 1/4 teaspoon to start with, and using cold water.  If you see an improvement but it’s still not quite there, continue to reduce incrementally.  Alternatively, you could try increasing salt, or decreasing your sugar or water.

Short, dense, and/or dark loaf

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

Here’s what you can try doing to improve your loaf: Reduce your flour* or increasing your liquids.  You can always 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’s what you can try doing to improve your loaf: Reducing your flour* or increasing your liquids.  If you’re using your own recipe, you may need 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 machine (BB-HAC10).

Lumpy Loaf

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

Here’s what you can try doing to improve your loaf: Reducing your flour* or increasing your liquids.  Check the dough during the KNEAD cycle—if it appears knotty or lumpy, you can add a tablespoon of water at a time until a nice, round ball of dough forms.

Unmixed Ingredients


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

Here’s what you can try doing to improve your loaf:  Installing kneading blades before adding ingredients to the baking pan.  If you suspect they have worn out, take the baking pan out of the bread machine and place the kneading blades on the metal shafts.  Then, try turning the blades with your finger.  Do they catch the shafts and make them rotate?  If one 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’s what you can try doing to improve your loaf:  Reducing your flour* or increasing your liquid.  When the dough is too dry, add ingredients like nuts and raisins cannot penetrate the dough ball.

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

  1. Volumetrically: Fluff your flour with a fork or a whisk to loosen it; then, spoon it into your nested measuring cups, and level off without tapping or shaking.
  2. By weight: Weigh your flour with a digital kitchen scale (128g/4.51oz per cup for bread flour; 120g/4.23 oz for whole wheat flour, and 125g/4.41oz 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 team for assistance or give us a message on our Facebook.



133 thoughts on “Common Bread Baking Problems

  1. My bread comes out with a white top while the sides and bottom are nicely brown. I thought it was because I used almond milk instead of powder milk (I was out of powder milk). Then I tried fat free homogenized milk, and the same thing happened. What might be causing it?

    • mine turn out white on top too. Baking sour dough bread. Wish someone would give me a clue as to why. I have been sticking them in the broiler for a bit til they aren’t white. Still, shouldn”t the machine do that?

      • Hi Carol! A pale top on a loaf may be due to a few reasons. If you own a BB-CEC20, then this is normal. This model doesn’t have a lid heater and so the tops of the loaves will tend to look a little lighter on the top. Now, if you own a BB-PDC20 or BB-PAC20 then this usually is caused by having an excess of flour which is something that can happen when baking sourdough. Usually the loaves will not rise above the edge of the pan to reach the lid heater properly. This can be remedied by measuring the ingredients by weight to ensure that the wet and dry ingredients are balanced. If you are already doing this, then please reach out to our knowledgeable Customer Support Team and they will be able to help!

        Customer Support:

  2. New machine(. Bb-HAC10… ingredients in- pan licked in- on dough cycle- start engaged …lid down-but no action( blade turning) in machine..????

  3. Help- our breads always come out with a yeast taste!! Is there a specific type of yeast we need to use with this bread machine? Do we need to proof the yeast before adding it?

  4. My wife bought me a BB-CEC20 Supreme for Christmas. Initially I couldn’t get the bread to rise properly. After becoming more careful at measuring the four, changing flour, changing yeast, adding more yeast I finally was able pretty much solve the rise problem. My problem is that even with the crust set to dark, the bread is always quite pale in color. I tried the manual setting and followed the recipe for French bread, set the bake timer to 1h 10m, added and extra 1/2 tsp of yeast. The result was a reasonably shaped loaf (it could have risen a little more) but is was extremely pale in color. I am starting the think the machine is not getting up to the correct temperature (I live in Southern California so I don’t believe its an ambient temperature problem). Any ideas?

  5. I use same recipe every time. Some time the loaf comes out perfect other times either lopsided or with a cavity in one end. I am puzzled of the inconsistency. I am careful to measure accurately.

  6. I bought Zojirushi bread maker virtuoso plus. It’s LCD is hard to read. It seems it does not have back light. Is it a defect in my machine?


  7. On the light setting, the bread is quite dark on all sides and a part of the top of the loaf. Please help. Thanks

  8. Our machine is 4 or 5 years old. Always use same recipe, etc. with perfect results. The last two batches both fell and looked wet with bubbles forming on top. Any suggestions? Good flour and yeast used. We love our machine and hopefully you have some suggestions for us.

    • Hi Jan,

      We can think of a few problems that may be causing the issue.

      1. The pan is too old and the shaft is not turning. Try testing the pan by turning the wing nut on the bottom side of the pan. If it’s hard to rotate, then the pan need to be replaced.

      2. The kneading blade is worn out. Try testing the kneading blade by putting it on the shaft and turning it with your fingers. If it turns freely and is not catching onto the shaft, the kneading blade(s) needs to be replaced.

      3. This is less likely since you’ve been using the same recipe, but if the parts have been recently replaced or do not show wear, then we would recommend to follow the recipe by weighing the ingredients. It has been pretty dry, so it’s possible the dough needs a bit more moisture too.

      Replacement parts can be purchased from our parts store here:, but if you suspect other reasons, we’ll be happy to trouble shoot with you over the phone! 800-733-6270

      • Thank you for these suggestions. I stopped using the recipe I had been using and when back to the basic Zojirushi recipe and it’s much better. Now the problem is it really rises a LOT! The top doesn’t brown because it has rose so much that it touches the top of the lid. Suggestions? The bread is wonderful … just too high.


      • I got a digital weigh scale and started weighing ALL ingredients (including water, milk, flour, butter, sugar, salt, gluten , yeast) .
        I added 5 gm of vital wheat gluten to 3 3/4 cups of all purpose flour (116 gms per cup
        , total 435 gms as per mainda – all pupose flour available in india) .
        The bread came out perfectly well.
        I noticed that in liquid measurements , we tend to fill up less than full cup , thereby short on water. So by weighing water the quantity comes very very precise . I recommend it..

  9. We have had our BBCC-X20 breadmaker for a number of years now. More often than not the right side of the loaf slopes downward. Rarely do we get an even loaf. We have tried all suggestions you offer, and have researched this issue thoroughly. Could the paddles and the pan be the problem? The right side paddle seems to turn less easily than the left. Thanks for your thoughts and response in advance.

    • Hi Richard, from the description of your issue, it sounds as though one kneading blade may be stripped. Over time, depending on the usage of the bread machine, the baking pan and kneading blades will eventually acquire some wearing and would need to be replaced. Please check the kneading blades and see if they are indeed worn out.

      The kneading blades are designed to turn easily 1 to 2 inches in either direction around the shaft. If you turn the pan upside down and the kneading blades fall out, this is also normal. However, the blade should catch onto the shaft when you turn it with your finger, if it does not catch that is the indication that it is worn. Replacing the kneading blades would resolve this issue.

      Replacement parts for the BB-CCX20 bread maker can be viewed and purchased by clicking the following link:

      We hope this resolves the issue. If not, please reach out and we can try something else.

  10. We want to make bread, but it is very hard to find flour for bread. So we bought some gluten flour to add. We need to know how much to add to all-purpose flour for making a loaf.

    • Hi Reuel, if all you have is all-purpose flour, you can add an egg as part of the liquid, that will help it rise. You can also substitute 1 Tablespoon of flour with dough enhancer.

      Another alternative is to make your own bread flour with vital wheat gluten.
      1. Measure out 1 cup all-purpose flour (4 1/2 ounces or 129 grams).
      2. Remove 1 1/2 teaspoons (1/8 ounce or 4 grams).
      3. Add 1 1/2 teaspoons vital wheat gluten (1/8 ounce or 5 grams).
      4. Sift to combine.

      Please let us know if you have any other questions!

  11. Why do you ignore my question? How much gluten flour should I add to all-purpose to make a loaf of bread?

    • Hello Reuel ,
      Here is something that I did to successfully solve my problem like yours:
      I use all purpose flour available in India ( called “Mainda” ) which contains 10.5 % protein. You need 12 to 13 % max protein in “bread flour”. We take (for calculating) gluten as pure 100% protein. So we need to add 1.5 % gluten by weight of bread flour to boost protein level to 12 % in the flour to bring it close to “bread flour”.
      Find out protein % in your all purpose flour, then add gluten (100 % protein) to boost protein content to 12 percentage. You can calculate yourself.
      Try not to exceed 12%.

  12. how to I turn on the REST cycle ion my Z bb-pac-20? Somehow, it says REST OFF when I try to use the regular bread cycle.

  13. I have a BB-PDC20 breadmachine and was making perfect raised bread for more than a year, now my bread is not riasing well, I switch to brand new ingredients and still not raising. Some time it just do not raise and sometime it is like a loopside loaf but with very small raising

    • Hi Marco, sorry to hear you’re having trouble. A lopsided, short, and dense loaf is caused by the ratio between the water and flour not being balanced. We recommend to test the bread maker by baking a basic white bread while weighing the ingredients to ensure the ratios are balanced. If this does not improve the results then please contact customer service by emailing, and we can see if there is something wrong with the machine.

  14. I made 2 times Basic Wheat Bread as per Zojiroshi book recipe, but my loaf is coming out sunken.
    I observed the dough many a times during the making and my observations are as under:
    During the kneading it came out very well round ball , soft , bouncy to touch with no sticking on fingers.
    At the end of first rise , dough rose very well , with round dome on top.
    During second and third rise also it rose well.
    At the end of third rise dough rose well about 80 percent level of the first rise.
    Then It started baking at that good rise level , and I thought now the loaf will come out that same Size.
    But during last leg of baking cycle the dough collapsed and then remained so till end of baking .
    Final result was a sunken loaf .

    • Hi Sharad, it sounds like your dough is over-proofing. Reduce your yeast by 1/8 to 1/4 teaspoon to start with, and using cold water. If you see an improvement but it’s still not quite there, continue to reduce incrementally. Alternatively, you could try increasing salt, or decreasing your sugar or water. We hope this helps! Happy Baking!

  15. My banana bread didn’t complete cooking. It was set to light crust per the instructions. How can I complete the cooking. It’ basically in the center of the bread.

    • Hello, we apologize for our delay in response. Leaving the bread maker on KEEP WARM after the course has completed can allow the residual heat to continue “baking” the loaf. Unfortunately there is no way to extend the bake time, unless you customize your HOME MADE menu course.

      If you plan to put your loaf in a conventional oven afterwards, please be advised you should not use the bread maker baking pan. The higher heat can damage the gaskets of the baking pan. We would advise to transfer the loaf into a different loaf pan. We hope this helps the next time you try the cake course!

  16. I live in India. I have Zojirushi bread machine model BBCQ – Q20. This rather old model but I have been happily using it for many years. I need to replace drive Belt of this machine.
    Since it not possible to get replacement belt from Zojirushi service center here as there is no service center here, I like to know details of the belt such as peripheral length, widh , number of teeth , etc. If I get such information , I can find a suitable replacement belt locally. I am willing to take my chances.
    Can you please give me details of drive belt for this machine ?
    Sharad Patel

  17. I have a BB-PAC20. Everything was fine until the last few loaves. The dough is not mixing well and only partially rising. I’m using the same recipe as always, but one of the mixing blades actually lifts off the post and stays inside the loaf.

    • Hi Debbie,

      We can think of a few problems that may be causing the issue.

      1. The pan is too old and the shaft is not turning. Try testing the pan by turning the wing nut on the bottom side of the pan. If it’s hard to rotate, then the pan needs to be replaced.

      2. The kneading blade is worn out. Try testing the kneading blade by putting it on the shaft and turning it with your fingers. If it turns freely and is not catching onto the shaft, the kneading blade(s) needs to be replaced.

      Either of these will cause the undermixing of the dough.

      Replacement parts can be purchased from our parts store here:, but if you suspect other reasons, we’ll be happy to trouble shoot with you over the phone! 800-733-6270

  18. What is the correct way to position the kneading blades. Both pointing in the same direction? each pointing in the opposite direction, outward ? Each pointing inward toward each other ?

        • Hi Korey, thank you for sharing this review with us! As we mention on this post, a lopsided loaf is caused by dough that is a bit dry. We have tested this multiple times and the position of the kneading blades will not affect how the dough rises as long as they are secure. Oftentimes if one kneading blade is not secure, then it may miss a few rotations, will not knead the dough well, and can cause this outcome. We recommend to always make sure they are securely attached and to measure the ingredients by weight. All of the other tips mentioned in his review are great and will help!

  19. Hi, I am having a problem with the bread being too brown on the left side. The bread tastes great but would like even browning on top. Any suggestions? It rises perfectly and there are no other issues.

  20. Hi, I just got a Virtuoso Plus BB-PDC20. When making white and wheat bread, should I be using “RapidRise Yeast” or “Bread Machine Yeast” ? If “RapidRise” is the recommendation, then the question is can I use “Bread Machine Yeast” and if so, what adjustments might be needed to the recipes and/or how might it change the result? I have a few jars of “Fleischmanns Bread Machine Yeast” that I’d like to use up versus just throwing out.

  21. Hi,

    Was using my bread maker to make pizza dough- the left blade would not turn and the right blade Struggled then stopped turning once the dough was starting to mix. I did the blade test and the blades do catch after about a quarter turn. Is there something else I can troubleshoot to get it to mix properly?

  22. Hello.
    I started to have a problem with a blade recently. It would rotate freely with out ingredients. If I load ingredients it would be rotating till the mixture reaches sticky ball stage .At that point it stops. If I lift a dough, the blade would start rotating again.

  23. Zojirushi BB-PDC20 Virtuoso Plus Bread Machine.
    In weighing the flour on my kitchen scale for the Rustic Herb bread and the Cranberry/Walnut bread the flour calls for 4-1/4 cups bread flour @ 553g. I scoop the flour in the cup with a spoon and level off with a knife. I’m finding 4 cups to equal 553g; adding the 1/4 cup comes out to 587. I aerate the flour prior to measuring. I use King Arthur Bread and All-Purpose flours. Any suggestions?

    • Hi CA, thank you for your question! When measuring by cup, each cup of flour will weigh differently because it will contain a different volume of flour each time it’s filled. For this reason, it’s best to measure the ingredients by weight because it will always be the most accurate measurement. Since you are measuring by weight, then it’s best to ignore the cup measurements and just go by the weight measurements listed in the recipe. I hope this helps! Let us know if you have any questions!

  24. Hello,
    I’ve got my bread machine as a present. I tried several times different recipes from your book, but I didn’t get a single decent loaf. All of them had white top while the sides and bottom are nicely brown. Also they didn’t bake through thoroughly and are too doughy.
    I’ve sent an email to the support, but didn’t get any response.

    • Hi Nadia, it sounds like the dough may be a bit dense and the heat is not able to penetrate the center. If the top of the loaf is not rising above the edge of the pan, then that is another sign that the dough is a bit heavy as well. Please try weighing your ingredients, as this method will ensure that the exact amount of ingredients is used and should improve your results. We apologize that you have not received a response from our Customer Support team. They reply to inquiries in the order they are received and will most likely reply soon. Please give our suggestion a try and let us know if you have any more questions!

  25. I have an older Zogirushi machine BBCC-V20. It seems to be working fine. It has not been used very much. But I notice one paddle turns very slowly while kneading whereas the one on the left turns fast. The dough ball seems to be all on the left side while kneading. Is this how it is supposed to operate, or is the right paddle not working properly?

    • Hello Sankar, based on the age of the model, the issue could be caused by a worn pan or kneading blades. First test the kneading blades taking the pan out of the breadmaker and inserting the kneading blades, then turn them. The kneading blades should hook onto the shafts on the pan and turn with them. Please test the pan by turning the wingnuts underneath the pan as well. If the wingnuts are hard to turn, then the pan will need replacement. Replacement parts for your model are available on our Parts & Accessories page:
      Please let us know if you have any more questions!

    • Hi Kimberly, the baking time cannot be extended once the course has started and it would be best to finish the loaf in the oven using an oven-safe pan. We would recommend using the HOMEMADE feature and extend the baking time when setting up the course. If you need assistance setting the HOMEMADE setting, please reach out to our Customer Support at 1-800-733-6270 and a representative will be happy to walk you through it.

  26. I just got our new BB-PDC20 bread machine and after using course 11 and still in rise mode errors out 02 error with alarm. Tried it twice with same results
    Any suggestions !!?

    • Hello Judy, the brown rice flour can be substituted for white rice flour. The flavor of the bread will be different since brown rice has a nuttier flavor. You just want to make sure the same quantities are used. Please let us know if you have any more questions!

  27. This is not a problem but I hope a helpful hint. Occasionally the paddles get very stuck in the finished loaf of bread and after nicking my paddles by using a sharp knife tip to pry them out I realized there has to be a better solution. The next time it happened I inserted a small plastic crochet hook into the paddle hole and it popped the stuck paddle out easily. Perhaps you could devise a tool of this type to include with the breadmaker.

    • Hi Joann, if the kneading blade is stuck inside the bread after baking, then it’s best to use chopsticks or a plastic or rubber utensil to extract it. Using a knife may cause knicks or scratched on the kneading blade. We hope this helps!

  28. Hi
    I had that oroblem a coupke of times with my BB-PDC20, and have a method that works every time if you have a little patience.

    Immediately after removing the loaf, fill the bread pan with very hot water about two-thirds full, and put it aside. After a couple of hours, the water will be cool enough to put your hands in. Grab the paddle from the bottom, turn and pull, turn and pull until it comes out. If a paddle is still stubborn, repeat.


    • I let the bread pan cool to room temperature first, then i fill with hot water and let it sit for a bit.

      poring water in pan while hot, will cause it to cool faster on the inside of the metal compared to the hot outside, this rapid shrinkage, can cause the coating to crack eventually on the pan

  29. Hi I have a BB-PDC20, and recently have had issues with the bread.
    I’m using fresh ingredients on course 2 (Whole wheat)
    buy the end of the cycle, after the Keep warm cycle the bread is risen beautifully but it is not cooked properly.
    I pull it out and it collapses because it isn’t cooked all the way through? I have to put it in the oven to cook again.
    any help with this issue would be great as it is happening no with every loaf, and I haven’t changed my recopy in months

    • Hi Ed, oftentimes a loaf may collapse if there isn’t enough gluten, there is an imbalance in the salt/sugar/yeast ratios, or if the liquids are preheated. We always recommend using fresh ingredients and bake a test loaf by following a Basic White bread recipe or a Basic Wheat recipe. It’s important to not make any adjustments or replacements in the ingredients for this test, use cold/room temperature water, and if possible measure the ingredients by weight. Usually, this will resolve the issue. However, if you are still experiencing difficulties then please reach out to our Customer Support by emailing and provide them with your test results. We hope this helps!

  30. I have had my bread maker for three years and have yet to get one good loaf of bread. I put it away for awhile, then try to think positively – get it out and put it to use, only to be disappointed again.
    I have tried multiple recipes in the book that came with my machine.
    I’m about ready to take it to Goodwill.

    • Hello JK, we are sorry to hear you are experiencing difficulties with your breadmaker. Most often baking issues may be experienced if ingredients are not fresh or if there is an imbalance between the wet and dry ingredients. We recommend first trying a bake test following the Basic White recipe and use a kitchen scale to measure the ingredients. In most cases, doing this will yield a good resulting loaf. However, if further assistance is needed then please reach out to our Customer Support at and they will be able to provide you with further assistance.
      We hope this helps!

  31. I have a model BBC-X20 Bread Machine and have been very happy with it. It still works very well, however, the finish on the paddles and the bottom of the pan is peeling off. I understand the machine is so old that the parts are no longer available – unfortunately. Is the finish toxic if ingested?

    • Hi Karen, the materials we use are carefully selected and tested. The baking pan and kneading blades have a non-stick coating containing PTFE- a material commonly used for non-stick coating in cookware for conventional kitchen use (FDA approved). If the coating is worn, then it’s best to replace these parts. Although the BBCC-X20 has been discontinued for some time, replacement baking pan and kneading blades are available for purchase on our Parts & Accessories page. Please let us know if you have any more questions!

  32. I have the Virtuoso Plus machine. Can I substitute White Whole Wheat Flour for regular Whole Wheat Flour? Any adjustments to the recipe necessary? Would I use the Whole Wheat Course Setting? Thank you

    • Hi Todd, white whole wheat flour may be used for regular whole wheat flour. Please use a whole wheat flour recipe along with the corresponding setting. For the best and consistent results, measure the ingredients by weight. We hope this helps!

  33. Attempted to make your Half & Half (whole wheat/white) bread recipe…

    I have the Virtuoso Plus machine, and used weight rather than volume measures. The loaf ended up partially collapsed on top. Under your troubleshooting section, possible causes include too much water. I noticed that this “half & half” recipe has more water per cup (and gram) of flour than either the Basic White, or Whole Wheat bread recipes. This seems a bit odd to me. You would think the water to flour ratio would be somewhere in between the two (whole wheat/white) recipes. Is the amount of water correct for this recipe? Thanks.

    • Hi Todd, sometimes a loaf may sink if the salt or sugar amounts have been modified or if the water is too warm. If using kosher salt, then it’s best to measure it by weight for accurate measurement since the granules are much larger than table salt. Also, if the weather is warming up in your area, then please try using cold water for baking, as it will help regulate the rising of the yeast and prevent collapse. Please reach out to our Customer Support if you need additional assistance, they will be happy to help!

      Customer Support:

  34. Just got my new Zojirushi Virtuoso and tried one of YOUR recipes in the included book — I believe the recipe has errors! Cinnamon Roll bread, page 30.
    Recipe instructs Shaping bread on step 3 then preparing dough and placing prepped dough (cinnamon rolled style) in the baking pan to bake. If I follow the instructions as printed there is no rise and punch down steps. Someone please help!

    • Hi Cheri, at the top of the page the suggested cycle times can be found which should be used to program the breadmaker using the HOMEMADE feature. The course should be programmed to have 3 rising cycles as suggested. This recipe works best without a punch down since the dough is shaped. If you need further assistance, please reach out to our customer support by emailing
      We hope this helps!

  35. I purchased the Zujirushi bread maker HAC10 a few weeks before and now the teflon coat of paddle blade is peeled. However the replacement part on the website is out of stock. Do you know when it will be in stock? Could I continue to use my machine during this period? Thanks a lot!

  36. I have a Zojirushi BBCC-S15A bread machine that won’t work because the baking pan pops up when it starts to mix.I replaced the wire holders for the pan at the top and it still pops up when the cycle begins to mix. Everythoing else is OK. The baking pan is new and worked before this started I had used the new pan only a few times. What can I do if anything to stop the pop-up caused by the driver below and a lack of the pan to remain in place when the driver starts to turn the mixing paddle.. The pan mixing paddle spins freely and does not bind even when it is spun by hand..When the driver contacts the paddle below the pan instead of turning the paddle it pops up the baking pan.

    • Hi Ric, if the kneading blade no longer engages with the pan when it’s being turned manually then it indicates that it’s worn. Now, if the pan is not staying in place inside the breadmaker and it’s a new pan then it sounds like the receptacle on the bottom would require repairs. Unfortunately, the BBCC-S15A has been discontinued for about 20 years and we no longer have replacement parts available to be able to repair it. We apologize for the inconvenience.

  37. Made banana bread in my Zojirushi Virtuoso today. It finished baking and smells good. However, I did the toothpick test to see if done in center. Toothpick came out looking clean but sticky. Should I leave it in the machine while it is still quite warm to finish baking?

    • Hi Millie, thank you for your question! The residual heat during Keep Warm may finish the baking process if the toothpick was not too sticky. However, if the bread was not baked through, it’s best to transfer it to an oven-safe baking pan and finish baking it in the regular oven. As always, we recommend measuring the ingredients by weight in the case that the loaf was too dense or too wet. Please let us know if you have any more questions!

  38. Hello! I purchased a Home Bakery Supreme®
    Breadmaker BB-CEC20 I used it for dough and bread it works fine. But when I tried to use it for cake I noticed that none of the lower courses work (Jam, Cake, Sour Dough starter) That means I can select only the top courses. Any suggestions?!

    • Hi Rabia, sometimes the bottom arrow may be hidden by a shadow depending on where the unit is placed on a counter. Please try pressing the SELECT COURSE button until you see 1:20 on your display. This will indicate the JAM course, the arrow may be directly behind the menu setting on the display. If you need any assistance with this, please reach out to our Customer Service Team by emailing

  39. Thank you very much for your help. I followed your instructions and I see 1:20 for jam then 2:00 when I press again that must be for cake. Thank you so much!!

  40. Hi, the blade on my bread machine is always stuck to the shaft after baking because of the dough get in between. Is that normal?

    • Hi Carol, great question! Yes, that may happen when baking. If you are having trouble removing the kneading blades, then please try filling the pan with warm soapy water and set it on the counter for 30 minutes or so. This should soften up the dough under the kneading blades. Please let us know if you have any questions.

  41. Helo, my bread maker can only knead the dough but it can’t cook, that’s the dough comes out white…am so worried because it’s still new, less than a year old

    • Hi Matlotliso, first we recommend to check if the bread maker has the correct current time. If you are using a course that bakes and you end up with a completely raw ball of dough when the course is completed, then the bread maker will need to be inspected by an authorized service center. Please reach out to our helpful Customer Support Team by calling 1-800-733-6270 or email and they will be able to assist you further.

  42. I am using the exact amount of ingredients for my bread maker as the receipt ask, but my my bread is after two trying sour. Why?

    • Hi Marti, the breadmaker will “punch down” the dough during the second and third rise. The kneading blades will rotate a few times to get rid of large air bubbles which helps the texture of the bread. This is normal. Please let us know if you have any more questions!

  43. Got a BBSSC10 and the basic White Bread was beautiful and tasty and thoroughly baked, but very, very soft. I live at 5000 ft altitude above sea level, so how much flour should I be increasing in the recipes?

    • Hi Shelley, our breadmakers are tested to function at altitudes of up to 5000 ft. When baking at higher altitudes, the most common issue is that the dough rises too high and sinks at the end or it doesn’t rise high enough. The first thing to do is to always use a kitchen scale to measure the ingredients and depending on the outcome you get, then some adjustments to the water, salt and yeast may be needed. If you are getting good results, then it’s best to follow the recipe as is without making any adjustments. Please let us know if you have any other questions!

  44. The kneading blades come off and get stripped easily. This is my third time buying them. I ensure that I soak and properly clean the pan but the blade still comes off at times and gets stripped. It is very frustrating.

    • Hi Ana, the kneading blades will wear over time and use and if the breadmaker is used often then it will experience faster rate of wear. They are designed to be removed after every use for cleaning as well. Sometimes, if the dough is on the drier side, it may make it difficult for the kneading blades to knead and may even cause the kneading blades to slip up on the rotating shaft on the pan. We recommend to always weight the ingredients to ensure consistent results and not cause premature wear on the parts. If you are still experiencing difficulties with you breadmaker, please reach out to our knowledgeable Customer Service Team:

  45. Hi. My question is about the bread tearing on top or from the top-side when finished baking. At the final rise, it all looks nice and smooth, but as it bakes, it tears. I have tried increasing water by 1-2 TBS, but that doesn’t really do anything. I’ve used warm water. I’ve also tried reducing flour a little.

    The bread tastes fine, but sometimes the tear creates a “muffin top” that falls off as you slice the bread.

    What else do you recommend I try? Should I reduce yeast?

  46. My bread comes out with a good crust, but the top section of the bread is crumbly and the bottom section of the bread is too dense. I have a BB-HAC10 1lb bread machine.

    What can I do?

    • Hello Ann, it sounds like the dough is not kneaded well. This could either be caused by a dough that is a little dry or by a kneading blade that is showing wear. If you are measuring ingredients using measuring cups then please try weighing the ingredients to see if resolves the issue. If you are already doing so, please call our Customer Service Team and they can help you with testing kneading blades and baking pan to see if they are showing wear. Please reach to our Customer Service Team by calling 1-800-733-6270 or email

  47. I have a BB-SSC10 which used to make beautiful bread – but for the past year, every loaf I make seems to refuse to rise properly on the final rise cycle.

    I’ve tried everything – high protein flour, warmer water, fresh yeast, more salt, less salt, more sugar, less sugar.

    I’m extremely frustrated and wondering whether or not the temperature of the kitchen (70 degrees F / 21 C) might be a factor. It’s not economic to heat the home warmer, but should I possibly program the same course in HOMEMADE setting and try lengthening the final rise time?

    If so, could you provide the precise HOMEMADE settings that would correspond to course 1 (white bread) and course 4 (wheat bread) on the BB-SSC10 so that I may program them and adjust the final rise time?

    • Hello Kevin, our first recommendation is to weigh ingredients with a kitchen scale if you have been using measuring cups. High protein flour requires a little more water than bread flour and could potentially yield a short and dense bread if the adjustment is not made. Reducing the salt or adding more sugar would help the yeast become more active but it can cause the bread to sink at the final rise. Please try the first suggestion if you are not weighing the ingredients and it should help with the issue. However, if you are already doing so please reach out to our Customer Support Team and provide them with more details like recipe used, type of flour used, any adjustments made, and photos of the loaf if you have any available (this is very helpful at identifying the cause of a dense loaf). Please call 1-800-733-6270 or email Our team is very knowledgeable and will help you get back to baking good loaves!

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