YEDI GV029, Manual

26

FAQ

Can other bread recipes be made in this machine?

Results may vary when using other recipes as the recipes in this booklet are sized so that 

the dough is kneaded properly and the finished bread does not exceed the bread pan 

capacity. Use only recipes with similar quantities of ingredients. As a general guide, a 

minimum 2 cups and maximum 4.5 cups of total dry ingredients are recommended on the 

bread settings. On the jam setting, as a general guide, a maximum 3 cups of fruit should 

be used. 

Can powdered products be used in place of fresh products and visa-versa?

Yes, egg powders, dried buttermilk or dry milk can be used. These products allow you to 

use the Delay Start feature, however, always ensure to add the water to the bread pan 

first, then add the dry substitution after the flour to keep them separate. 

Can other sweetening agents be used in place of sugar?

Yes, honey, golden syrup or brown sugar can be used. When substituting honey or similar 

sweet liquids for sugar, ensure to decrease the same measurement of liquid to equal the 

liquid sugar substitute. We do not recommend powdered or liquid artificial sweeteners.  

Can butter or margarine be used in place of oil?

Yes, but the bread 

texture

 may appear a more creamy, yellow color. 

Can salt be omitted?

Salt plays a very important part in bread making. Omitting it will decrease water retention 

in the dough, as well as affect mixing, the strength of the gluten development and the 

fermentation  of  the  yeast.  In  the  finished  bread,  salt  improves  the  loaf  shape,  crumb 

structure and crust color, as well as extending shelf life and enhancing flavor. 

Why do the ingredients need to be placed in the bread pan in the specified order?

To ensure all dry ingredients are mixed with the water and to avoid the yeast activating 

prematurely with the water, salt or sugar when using the Delay Start feature.   

Why did the bread not rise? 

There may be several reasons. Check the protein level of the flour, we recommend flours 

with at least 11-12% protein. The yeast may have failed to activate so check the ‘Best 

Before Date’ of the yeast, the yeast measurements and the temperature of the liquids 

(80°F/27°C) and dry ingredients (68°F-77°F/20°C-25°C).

What do I do if the bread rose too much?   

Try using less yeast (1/4 teaspoon less at a time). This could also be the result of forgetting 

to add salt.

Why do large holes appear inside the bread?

Occasionally air bubbles will concentrate at a certain location during the last ‘rise’ phase 

and will bake in this state. This could be caused by too much water and/or yeast or insuffi-

cient flour. Check the recipe ingredients and method of weighing/measuring.