I have problems slicing the bread, anyone have suggestions?
1851230
I have a bread slicing guide I use with a serrated bread knife. I've also noted that the loaves slice more easily when they have been stored a few hours in a plastic bag after it has cooled. It seems to soften the top crust a little so the knife won't just make it crumble. I also use the "soft" setting even if the recipe calls for regular or firm. The loaves seem to cut better and hold together better.
1851231
Wait til it cools and slice with very sharp kitchen knife. Don't be tempted to slice while hot it will tear apart.
1851232
I have found that the only use for an electric knife is slicing bread... it works great!!
1851233
I purchased a Bread Slicer from Amazon when I got my bread maker and with a good bread knife I have been able to slice the bread in different thicknesses, even straight from baking.
1817182
I have never been ablet to keep the blades out of the bread........on this machine.My 2 previous machines never had that problem.. only this one.. don't know why..... just plan to dig them out ...
188775
Usually when your bread falls, it's because you have too much liquid. Try cutting back just a little on the liquid and see if that helps.
1972501
Ours is harder than the rest of the loaf, but not too hard. I also DO NOT believe we have used the light crust setting. If you continue to have a problem, may I suggest you email or call the customer service for the machine. Sometimes they can offer an answer, or if there is a real problem with the machine, maybe they will make an offer to replace it or service it.
582814
Breading doesn't stay on well in the actifry. The stirring action usually knocks it off. I have tried things like frozen onion rings and they come out with much of the breading off.
1091941
We put the plastic divider at the point where the size changes and use that as the stop for the bread. Pull the sliced bread out and move the loaf forward against the stop to complete slicing. It is true that you can slice only half a loaf at a time, but we slice 10 to 12 loaves (to make 80 to 100 sandwiches) and find the amount of time "wasted" is minimal. Three of the volunteers who work with us have since purchased this slicer to use at home. I talked to a carpenter friend of mine and he said it would be possible to set up the rods for uniform slice size, but it would involve removing the unwanted rods, reaming out new slots, and gluing the rods back in. He said (I think jokingly) that it would be easier and more cost effective to get 2 or 3 slicers and glue the ends together if moving the loaf was so annoying. We found the best way to get efficient with the slicer was for 2 or 3 people to work together, critiquing each others techniques. For example, I was cutting cross-handed, and simply turning the slicer around so my dominant (right) hand held the knife and my subordinate (left) hand pushed the bread against the backstop more than doubled my speed and cut way down on my frustration, uneven slices, etc.
1066626
I'm having this problem. My old bread maker which was Oster also did a much better job. This Oster bread machine was smaller but made a 2 lb. loaf the price was right so I bought it. I'm using the recipe book but not having success. The first loaf of raisin bread I was pleased with. The second loaf I made the machine did not cook the loaf until it done. I don't understand it has to be the machine !
145521
You don't. This is a really annoying aspect of this slicer. If you look at the picture, the slats on the back half are about half the width of the slats on the front half. If you want a loaf of uniform slices, you have to move the bread or you'll get half wide and half skinny slices. It bugs me.
1485114
It sounds like you are using the dough "PROGRAM SETTING" where you make dough and bake it in a conventional over rather than the Bread Machine. To solve your problem, "You need to select the BASIC setting on the MENU before pressing the START Button". GOOD LUCK!
1819569
There are several possible solutions. The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner and allow it to cool. Try using more fl our (a teaspoon at a time), or less yeast (1/4 teaspoon at a time), or less water or liquid (a teaspoon at a time). This could also be the result of forgetting to add salt to the recipe.
2199446
I have not encountered the paddle/blade getting stuck to the pan. I have made over two dozens loafs.
1327982
That is true! The same happened to me twice so I stopped using it as a slicer. Such a shame cause it was great. Cusinart replaced it both times but I stopped slicingever since :( happy to know it's not just me :)
2201749
This is my second try and I am seeing the same issue with bread sinking in the middle. The loaf done today was too crumbly . I have used the exact recipe from the book not sure what is causing it to sink. Any suggestions
1125006
Sure, I've done it myself. Just position the loaf to about where you want it sliced (thickness) and (with a SHARP knife) cut away!Just don't be in a hurry when slicing and make sure the loaf is square to the slicer. AND, hold onto the loaf while cutting!
1577509
Believe or not, it is the bread machine that failed. I returned mine after 6 months of use and it was supposedly one of the best models out there. With me it was hit or miss. The bread would either turn well or really bad, even if the same steps were taken. A lot of it has to do with the temperature in the room. In the winter months the bread machine didn't work so well. We have switched to making our own bread in a dutch oven instead. Get yourself a copy of "My Bread: The Revolutionary No-Work, No-Knead Method" by Jim Lahey.
1190990
The same thing has happened to me as well. I have used wooden skewers to do the job. Just be careful not to prick your finger.
2201745
Try adding an extra T of flour or so when it's kneading. Usually when the dough "collapses" like that there's too much liquid. I also lift the lid and let the steam escape as soon as it's done.