instant read thermometer will let you know when the bread is thoroughly cooked. It should read at 190 degrees F when put into the middle of the bread after baking. If the cycle is over and bread is not cooked all the way through, you may finish it in your conventional oven. Another option, if you bread maker has a Bake Only cycle, is finishing it in the pan. However, most machines need time to cool off before they can bake again.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense. See similar questions...

It's never been mentioned on the show, but Craig Bartlett says it's Geraldine. (The name refers to Geraldine Laybourne, who was a Nickelodeon executive at one time and was one of the founders (as was Oprah Winfrey) of the Oxygen network. See similar questions...

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened. See similar questions...

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems. See similar questions...

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216 See similar questions...

Ezekiel, Essene and Manna breads are made from 100% sprouted grains, as opposed to all other commercially available sprouted grain breads which also have regular flour included in the recipe. The lectins in many grains are contained in the seed coat. The seed coat is actually metabolized by the seed/grain when it is germinated, thereby eliminating the lectin and rendering the food useable. New brand names of sprouted grain bread are continually coming to market. See similar questions...

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment. See similar questions...

Bread collapsing may be a sign that you are using too much liquid. When too much fluid is added gluten growth is stimulated so much that the dough cannot hold its structure and collapses. See similar questions...

Yikes! What is there not to do? Check out our "Things to do..." section here on the web site. You can do almost anything up here. Sightseeing, antique hunting, shopping, dining out, golfing, fishing, biking, hiking, canoeing, kayaking, riding the Parkway, you name it. Or you can do nothing at all. Try sitting on a rock in the middle of the Tye River and just contemplating life! Or build a campfire and roast marshmallows or hot dogs. See similar questions...

One thing you can try is to put ½ tablespoon of oil in each corner of the pan before adding the water. This method has worked well for many people. See similar questions...

The nonstick baking pan provides excellent release; however, the kneading blades sometimes make the bread difficult to remove. If this happens, allow the bread to cool at least 15 minutes in the pan before attempting to remove the bread. If necessary, twist the two wing nuts that are under the pan in both directions to help release the kneading blades from the loaf. See similar questions...

Our bread is like sourdough in that it has a starter, but that's where the similarity ends. Virtually every sourdough has something added to it to make it rise, like yeast, dairy, sugar or vinegar. We add nothing-just the flour and water to make our starter. Some people say that it is really "wild yeast" in the air that causes the bread to rise. See similar questions...

This is a frequent question that we get, since on one hand, at many restaurants it is common to get a basket of bread rolls (usually from a nearby bakery) and, on the other hand, many Indian restaurants around the world have "dinner plates" that include a portion of rice. There are two parts to the answer to this question: one is a commercial part and the other more important part is the artistic part. See similar questions...

I have found wheat to be one of the most abundant and problematic foods. I believe it to be the single largest contributor to intestinal dysbiosis, parasitic infections, and universal food allergies. Over-consumption and genetically-modified grains are the greatest causes of wheat intolerance and gluten sensitivity. Our health and wellness is important to us. Today's market has plenty of sophisticated products we can use in ours homes that help us to feel and look great. See similar questions...

Wheat bran aids in digestion and also gives bread a richer taste. Recipes don’t normally call for very much, but it can be found in the flour isle at the supermarket. See similar questions...

The problem may be in the flour you are using. If you are using all-purpose flour try switching to bread flour, which contains more gluten. Gluten helps the bread rise. You may also check to be sure you have enough sugar as yeast feeds on sugar. Always make sure your ingredients are warm or, at least, at room temperatures. If you have them at lower temperatures it may kill the yeast. See similar questions...

Bread improver is a baking product, which will help improve the texture and the volume of bread. It is often used when making bread from scratch ie: when not using a bread mix. If the centre of your loaf is collapsing, it is more than likely that a bread improver may need to be added. Bread improver has a flour like texture and contains ingredients such as ascorbic acid, soy flour and en2ymes (amylase). It can be purchased from selected supermarkets or Health Food stores. See similar questions...

Are you using Bread Flour or Bread Mix? If you are using bread flour/bakers flour, you will need to add the additional ingredients such as salt, sugar, bread improver etc. to make bread rise. Ensure all ingredients are well within their use by date. Flour should be weighed on a kitchen scale to prevent inconsistencies. Check the yeast to see if it is still active. If you have purchased bulk yeast, it should he stored in an airtight container and refrigerated. See similar questions...