ABM4600
Bread Maker
USER MANUAL
PLEASE KEEP THIS USER MANUAL FOR FUTURE USE.
USER MANUAL CONTENTS
SAFETY INSTRUCTIONS.......................................................................................2
PACKAGE CONTENTS.......................................................................................4
APPLIANCE OVERVIEW.....................................................................................4
BEFORE USE........................................................................................................7
USING THE BREAD MAKER .............................................................................7
ADDITIONAL INFORMATION.............................................................................8
BREAD MAKER RECIPE......................................................................................10
CLEANING AND MAINTENANCE....................................................................13
TROUBLESHOOTING.......................................................................................14
SAFETY INSTRUCTIONS
NOTE: It is STRONGLY ADVISED to ensure that you have read all provided safety
guides and operating instructions in this user manual rst before proceeding.
• Should damages be found on the appliance, its power cord and/or
its other components – do not use the appliance and immediately
bring it to the Aztech Service Center for repair or replacement.
• Do not, in any kind of manner, disassemble, dismantle, and/or perform
appliance repair on your own and/or replace its components using
non-Aztech approved components and/or attachments.
• Do not use the appliance and/or its components for anything other
than its intended purpose. The appliance is intended for household use
only, commercial usage would void the warranty of the appliance.
• Before use, please check if the power voltage of your Bread Maker
correctly corresponds to your home’s power supply.
• Do not use wet hands in operating the Bread Maker and/or in
inserting or removing its power adapter to prevent electrical shocks.
It is recommended to thoroughly dry your hands rst before every use.
• Ensure to ALWAYS position your Bread Maker on a smooth, dry, and
stable ground.
• Do not position the appliance in a humid environment and/
or in places exposed to multiple sources of heat such as stoves,
refrigerators, or ovens. It is also important to keep it away from
ammable/combustible materials such as electric burners, curtains
and/or cloths especially during use.
2
• Do not use the appliance without its components (e.g. Bread
Barrel) properly placed and without any ingredients present in the
appliance.
• Do not include metal / aluminum foil / plastic wrap inside the bread
maker since these can damage and/or even risk re or appliance
short circuit.
• Keep the appliance out of reach of children. If children are within the
area during use, ensure to operate the appliance with extra care for
safety purposes. Keep its power cord out safely kept away and out of
reach during use to avoid unwanted accidents.
• Do not cover the Bread Maker with a towel and/or any other material
which will block its air outlets used to release steam.
• Do not place objects on top of the Bread Maker.
• Always unplug the power adapter if you are done using your Bread
Maker and allow it to cool down rst before doing any cleaning,
relocation, and/or appliance maintenance.
• When unplugging its power adapter, do not pull or tug its cord. Hold
the power adapter rmly on its base when unplugging it from the
power outlet. Also, ensure that its power cord is kept away from any
source of heat and/or sharp edges that may cause external damage
to the cord.
• Do not use its power cord to carry the appliance.
• Do not immerse or expose the Bread Maker and/or its power cord to
water or any kind of liquid substance.
• Your Aztech Bread Maker is not intended for people with reduced
physical, sensory or mental capabilities, and/or lack of experience
or knowledge. Constant supervision (from a person responsible for
their safety) should be provided if such individuals would be using,
cleaning, or operating, the appliance.
3
PACKAGE CONTENTS
• ABM4600 Bread Maker
• Kneading Blade
• Hook
• Measuring Cup
APPLIANCE OVERVIEW
BREAD MAKER COMPONENTS
1 2
3
4
7
• Measuring Spoon
• Easy Start Guide
• User Manual
• Warranty Policy
1. Lid
8
9
5
10
11
2. Handles
3. Viewing
Window
4. Bread Barrel
5. Kneading
Blade
6. Control Panel
7. Housing
8. Ingredient Pan
9. Hook
10. Measuring Cup
11. Measuring
Spoon
6
KNOWING THE CONTROL PANEL
3
2 6
7 9
1. Menu. Press this button continuously to shift between its 12 baking programs.
The 12 menus will be cycled to show on the LCD display.
2. Color. Press this button continuously to shift between its three (3) Crust Color
Settings (light, medium, dark). This button, however,is not applicable to
Dough and Jam program.
3. Crust Color Indicator. Indicates the selected Crust Color.
4
51
8
4
4. Bread Size Indicator. Indicates the selected bread size (750g or 1000g).
5. Start / Stop
• Use this button to start or stop a selected program. This button is the only
button enabled upon starting a program.
• Press this button for two (2) seconds and the selected program will stop.
• Press this button once during operation and the function would be
paused for 10 minutes (if you do not press the button again within 10
minutes.
6. Loaf. Use this button to select a bread size (750g or 1000g).
7. Program Indicator. Indicates the selected baking / food program.
8. + and - Buttons.
• Use these buttons to set / congure the time delay function. Upon
selecting a program, color, and loaf size, press any of these two (2)
buttons to add / set a delay period (e.g. if you want to have the bread
prepared after 8 hours and 30 minutes simply press these buttons until
8:30 is displayed on screen). Press the Start / Stop button to activate the
time delay.
• Not applicable to Ultra Fast, Jam, and Bake functions.
• For time delay baking, do not use any perishable ingredients such as
eggs, fresh milk, fruits, onions, etc.
9. Time Indicator. Displays the duration of each selected program. In addition,
you may also refer to the Time Indicator if you plan to set a delay time.
12 BAKING / COOKING PROGRAMS
1. Basic. Use this function in baking normal white or brown bread. You may also
add ingredients for an added taste.
2. French. Bread baked using this program will usually have a crisper crust and
a lighter texture.
3. Whole Wheat. For bread baking with whole wheat ingredient. Provides a
longer baking period to prioritize wheat bread baking. It is strongly suggested
to avoid using this program with the time delay function.
4. Quick. A faster loaf baking option compared to Basic program. However,
loaves baked in this setting is usually smaller with a denser texture.
5. Sweet. Provides a crisper crust due to sugar caramelization.
6. Gluten free. For unleavened breads, an option for gluten-intolerant.
7. Ultra fast. Usually the bread using this option is smaller and rougher than that
made with Quick program.
8. Dough. A function primarily designed for bread kneading only. Once the
bread maker has nished kneading the dough, you may then remove the
dough for your other bread needs (e.g. pizza base, etc.).
9. Jam. For making jams and marmalades. Fruit or vegetables must rst be
chopped before putting them into the Bread Barrel.
10. Cake. Use this feature in baking sumptuous cakes using your preferred
cooking mixture and/or cake mix.
11. Sandwich. For baking lightly textured bread with a thinner crust.
12. Bake. For purely baking needs. You may also use the Bake program to
increase the baking time of the selected settings
5
OTHER FUNCTIONS / FEATURES
1. Automatic Keep Warm Function. After baking / cooking the ingredients, the
Keep Warm function would activate for 60 minutes. You may turn OFF the
keep warm function by pressing the START / STOP button.
2. Automatic Fruit Adding. Simply place the fruits inside the ingredient pan and
these fruits will automatically be added during the baking process.
3. Memory. If a brief power outage occurs, your Bread Maker will store its
previous baking process and will immediately and automatically resume
baking within 10 minutes. However, if the power outage exceeds 10 minutes,
the Bread Maker would restart its baking.
SCREEN WARNING DISPLAYS
• Screen shows “HHH” after selecting a program followed by 5 audible beep
sounds. Indicates that the Bread Maker’s temperature is still too high. Press the
START / STOP button for two (2) seconds to stop the operation, open the lid,
and allow the appliance to cool down for 10 to 20 minutes.
• Screen shows “LLL” after pressing the START/STOP (except for the BAKE program)
button followed by 5 audible beep sounds. Indicates that the Bread Maker’s
temperature is still too low. Press the START / STOP button for two (2) seconds
to stop the operation, open the lid, and allow the appliance to revert back to
its room temperature.
• Screen shows “EE0” after you have pressed START/STOP button. Indicates that
the temperature sensor has been disconnected. Please check the sensor
carefully by Authorized expert. Immediately bring your appliance to the Aztech
Service Center for repair or replacement.
6
BEFORE USE
• Clean all the parts and/or components according to the Cleaning and
Maintenance section of this user manual.
• Allow the Bread Maker to operate using the Basic function with an empty Bread
Barrel for about 10 minutes. Allow it to cool down and clean each component
once again accordingly then dry. This will ensure that any residue left from the
manufacturing process are completely removed before.
USING THE BREAD MAKER
BAKING BREAD
1. Place the Bread Barrel inside the Housing and turn it clockwise until it clicks
and locks into place.
NOTE : Please ensure to follow
the correct quantities of our
and yeast. Usually, water is
put rst followed by sugar,
salt, and our. Yeast or baking
powder is usually added as the
last ingredient.
Baking Soda
Dry Ingredients
Water
2. Insert the Kneading Blade into the drive shaft of the Bread Barrel. It is
recommended to ll holes with heat-resistant margarine before inserting the
Kneading Blade. This will help stop the dough from getting stuck underneath
the blade, allowing you to easily remove the Kneading Blade from the bread
upon completing the baking process.
3. Place the necessary ingredients in the Bread Barrel as specied in the recipe.
4. Using a nger, make a small indentation into one side of the our. Add yeast
or baking soda into the indent and ensure that it doesn’t come into contact
with any liquid or salt.
5. Close the Bread Maker’s lid and plug its power adapter to a power outlet.
6. Press the Menu button continuously until the preferred Program is selected.
7. Press the Color button to select desired bread crust color.
8. Press the LOAF button to select desired bread size (750 or 1000g).
9. OPTIONAL (can be skipped): Press the + or - button to set a time delay.
10. Press the START/STOP button to start the Bread Maker.
NOTE : For the Basic, French, Whole wheat, Quick, Sweet, Ultra fast, Cake and
Sandwich programs, during operation, 10 audible beeps would be emitted
by your appliance. This is to indicate that you may now pour in additional
ingredients (e.g. dried fruits, nuts).
11. For the Basic, French, Whole wheat, Quick, Sweet, Ultra fast, Cake and
Sandwich programs, once the Bread Making process is complete, 10 audible
beeps would be emitted by your appliance again. You may then do any of
the following:
• Allow the Bread Maker to keep the baked bread warm for 1 hour.
• Press the START / STOP button for two seconds to stop the process.
12. Open your Bread Maker’s lid. Using oven mitts, rmly hold your Bread Barrel’s
handle, turn it counter clockwise and gently pull off the Bread Barrel from
the Bread Maker.
13. Use a non stick spatula to gently loosen the sides of the Bread Barrel. This will
allow you to remove the bread easily.
NOTE : The Bread Barrel and Bread will be hot. Handle these with caution
and care. Please use oven mitts in removing the Bread from the Bread Barrel.
14. Turn the Bread Barrel upside down with its opening facing a clean plate /
pan. Gently shake the Bread Barrel until the bread falls into the plate.
15. Before slicing the bread, use the Hook to remove the Kneading Blade inside
the bread loaf.
ADDITIONAL INFORMATION
QUICK AND ULTRA FAST BAKING
THE QUICK PROGRAM
Quick breads are made with baking powder and baking soda activated
by moisture and heat. For perfect quick breads, it is suggested that all
liquids are placed in the bottom of the Bread Barrel, with all of the dry
ingredients placed on top. During the initial mixing of quick bread, batters
and dry ingredients may collect in the corners of the Bread Barrel, it may
be necessary to help the machine mix to avoid our clumping. A rubber
spatula would be the best equipment for this.
THE ULTRA FAST PROGRAM
The Ultra Fast program allows complete bread baking within 1 hour. This
setting can bake bread within 58 minutes with the bread having less dense
texture. Please note that the water used for this program should be HOT
(48OC to 50OC). Please use a cooking thermometer to measure the water’s
temperature. The water temperature is very critical to the performance of
baking especially for the ULTRA FAST program.
NOTE: If the water temperature is too low, the bread will not rise to its
expected size; if the water temperature is too high it will kill the yeast prior to
rising, which will also largely affect the baking output.
BREAD BAKING INGREDIENTS
1. Bread Flour. Is considered the most important ingredient of making bread.
Has good elasticity and can help keep the size of the bread from collapsing
after rising. As the gluten content is higher than the common our, it can be
used to make bread with larger size and better inner ber.
2. Plain our. A type of our that doesn’t have baking powder.
3. Whole-wheat Flour. Contains both wheat skin and gluten. Whole-wheat our
is heavier and more nutritious than common our. The bread made from
whole-wheat our is usually smaller in size.
4. Black Wheat Flour. Also called “rough our”, is a kind of high ber our and is
similar with whole-wheat our. To obtain the large size after rising, it must be
used in combination in high proportions with bread our.
5. Self-rising Flour. A type of our that contains baking powder.
6. Corn Flour and Oatmeal Flour. These are additive ingredients in making
rough bread, primarily used to enhance avor and texture.
7. Sugar. An important ingredient to increase the sweetness and color of
bread. It is also considered as a nourishment in bread yeasts.
8. Yeast. After the yeasting process, the yeast will produce carbon dioxide
which will help expand the bread and make the dough’s inner ber soften.
However, it will require carbohydrates found in sugar and our as nourishment.
1 Tsp. Active Dry Yeast =3/4 Tsp. Instant Yeast
1.5 Tsp. Active Dry Yeast =1 Tsp. Instant Yeast
2 Tsp. Active Dry Yeast =1.5 Tsp. Instant Yeast
Before use, check the production date and storage life of your yeast. Store it
back to the refrigerator as soon as possible after each use.
To test whether the yeast you would be using is still fresh and okay to use.
• Pour 1/2 cup warm water (45-500C) into a measuring cup.
• Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over
the water.
• Place the measuring cup in a warm place for about 10 minutes. Do not
stir the water.
• The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. Salt. Is necessary to improve bread avor and crust color, however, this
ingredient can also restrain the yeast from rising.
10. Egg. Can improve bread texture, make the bread more nourish and large in
size, the egg must be peeled and stirred evenly.
11. Butter and vegetable oil. Butter should be melted or chopped to small
particles before usage to help it mix well with the dough.
12. Baking Powder. Baking powder is best used for the rising of Ultra Fast bread
and cake since it does not need rise time and it can produce air, the air will
form bubbles within the dough that will help soften the bread’s texture.
13. Water and/or other kinds of liquid. Water is an essential ingredient for
making bread. This may be replaced with fresh milk or water mixed with 2%
milk powder,to help enhance bread avor and improve crust color. Some
recipes may call for juice for the purpose of enhancing bread avor, e.g.
apple juice, orange juice, lemon juice and so on.
BREAD MAKER RECIPE
1. BASIC BREAD
Ingredients
Water 280g 150ml 340g 340 ml
Oil 24g 1&1/2 Tbsps 36g 3 tablespoons
Salt 7g 1/3 Tsp 10g 1.5 teaspoons
Sugar 24g 1&1/2 Tbsps 36g 3 tablespoons
Flour 420g 1&1/2 Tbsps 490g 3 1/2 cups
Yeast 1.5g 3/4 Cup 1.5g 0.5 teaspoons
750G Bread 1000G Bread
Weight Cup / Spoon Weight Cup / Spoon
2. FRENCH BREAD
Ingredients
Water 280g 280 ml 340g 340 ml
Oil 24g 2 tablespoons 36g 3tablespoons
Salt 10g 1.5teaspoons 14g 2 teaspoons
Sugar 18g
Flour 420g 3 cups 490g 3 1/2 cups
Yeast 1.5g 0.5teaspoons 1.5g 0.5teaspoons
750G Bread 1000G Bread
Weight Cup / Spoon Weight Cup / Spoon
1.5
tablespoons
24g 2 tablespoons
3. WHOLE WHEAT BREAD
Ingredients
Water 260g 260ml 340g 340ml
Oil 24g 2 tablespoons 36g 3 tablespoons
Salt 7g 4teaspoons 14g 2 teaspoons
Whole
wheat
Flour 280g 2 cups 280g 2 cups
Brown Sugar 18g 2 tablespoons 23g 2 .5tablespoons
Powdered
Milk
Yeast 1.5g 0.5teaspoons 1.5g 0.5 teaspoons
750G Bread 1000G Bread
Weight Cup / Spoon Weight Cup / Spoon
110g 1 cups 220g 2 cups
14g 2 tablespoons 21g 3 tablespoons
4. QUICK BREAD
Ingredients
Water
(40~50OC)
Oil 24g 2 tablespoons
Salt 10g 1.5teaspoons
Sugar 24g 2tablespoons
Flour 490g 3 1/2 cups
Yeast 6g 2 teaspoons
Weight Cup / Spoon
320g 320ml
1000G Bread
5. SWEET BREAD
Ingredients
Water 280g 280ml 340g 340ml
Vegetable Oil 24g 2 tablespoons 36g 3 tablespoons
Salt 10g 1.5 teaspoon 14g 2 teaspoon
Sugar 36g 3 tablespoons 48g 4 tablespoons
Flour 420g 3 cups 490g 3 1/2 cups
Powdered
Milk
Yeast 1.5g 0.5 teaspoons 1.5g 0.5 teaspoons
750G Bread 1000G Bread
Weight Cup / Spoon Weight Cup / Spoon
14g 2 tablespoons 14g 2 tablespoons
6. GLUTEN FREE BREAD
Ingredients
Water 280ml 340ml
Oil 2 tablespoons 3 tablespoons
Salt 1 2 teaspoons
Gluten Free
Flour
Sugar 2 tablespoons 2 cups
Yeast 2 teaspoon 2 .5tablespoons
750g Bread 1000G Bread
Cup / Spoon Cup / Spoon
3 cups 2 cups
7. ULTRA FAST BREAD
Ingredients
Water 280g 280ml 340g 340ml
Vegetable Oil 24g 2 tablespoons 36g 3 tablespoons
Salt 7g 1 teaspoon 10g 1.5 teaspoons
Sugar 36g 3 tablespoons 36g 3 tablespoons
Flour 420g 3 cups 490g 3 1/2 cups
Yeast 6g 2 teaspoons 6g 2 teaspoons
750G Bread 1000G Bread
Weight Cup / Spoon Weight Cup / Spoon
8. DOUGH
Ingredients
Water 360g 360ml
Oil 24g 2 tablespoons
Salt 10g 1.5 teaspoons
Rened our 560g 4 cups
Sugar 24g 2 tablespoons
Yeast 1.5g 0.5teaspoons
Weight Cup / Spoon
750G Bread
9. JAM
Ingredients
Crushed
Strawberry
Sugar 230g 1 cup
Pudding
Powder
Weight Cup / Spoon
150g 1 cup
750G Bread
4 cups
10. CAKE
Ingredients
Cake Oil 24g 2 tablespoons
Sugar 96g 8 tablespoons
Egg 270g 6
Self-raising
Flour
Flavouring
Essence
Lemon juice 10g 1.3 tablespoons
Yeast 3g 1 teaspoons
Weight Cup / Spoon
2g 1 teaspoon
750G Bread
250 g
11. SANDWICH
Ingredients
Water 270g 270 ml 360g 360 ml
Vegetable Oil 1.5 tablespoons 2 tablespoons
Salt 10g 1.5 teaspoons 14g 2 teaspoons
Sugar 18g 1.5 tablespoons 24g 2 tablespoon
Flour 10g 1.5 tablespoons 14g 2 tablespoon
Powdered
Milk
Yeast 3g 1 teaspoons 3g 1 teaspoons
750G Bread 1000G Bread
Weight Cup / Spoon Weight Cup / Spoon
420g 3 cups 560g 4 cups
CLEANING AND MAINTENANCE
NOTE: PLEASE UNPLUG THE BREAD MAKER AND ALLOW
IT TO COOL DOWN FIRST BEFORE CLEANING.
A. Bread Barrel. Use a damp cloth in cleaning its external and internal surface. Do not
use any sharp or abrasive agents to protect its non-stick coating. Dry it thoroughly.
B. Kneading Blade. If the kneading bar is difcult to remove, ll the Bread Barrel with
warm water and allow it to soak for 30minutes.The kneader can then be easily
removed for cleaning. You may also wipe the kneading blade carefully with a
damp cloth.
C. Lid and Window. Use a slightly damp cloth to clean its internal and external surface.
D. Housing. Gently wipe the outer surface of housing with a wet cloth. Do not
abrasive cleaners since this would degrade the surface’s polish. DO NOT IMMERSE
THIS COMPONENT IN WATER OR ANY KIND OF LIQUID.
TROUBLESHOOTING
BREAD MAKER TROUBLESHOOTING
PROBLEMS SOLUTIONS
Smoke comes out of the
baking compartment or
out of the vents
The bread goes down in
the middle and is moist
on the bottom
It is difcult to take the
bread out of the Bread
The ingredients are not
mixed or the bread is
incorrectly baked
The appliance does not
start. The display shows
Ingredients might be stuck inside the compartment or on the
outside of the Bread Barrel. Simply unplug the appliance and
clean the Bread Barrel’s external surface and the bread maker’s
compartment.
The bread is left too long in the Bread Barrel after baking and
warming. Simply take the bread out of the Bread Barrel before
the Keep Warm function gets done.
The bottom of the loaf is stuck to the kneading blade. Ensure
to always clean the kneading blade and its shaft after baking. If
necessary, soak the Bread Barrel with warm water for 30 minutes,
Barrel
then the kneading blade can be easily removed and cleaned.
• Incorrect program setting. Check the selected menu and its
other settings.
• The lid was opened several times while the machine was
working. Avoid doing this unless extremely necessary (e.g.
adding of ingredients). And make sure that the lid is properly
closed after being opened.
• Long power outage while the machine is working or the START/
STOP button was touched while the bread maker is working.
Restart the Bread Maker’s operation.
• The rotation of the kneading blade is blocked. Check if the
kneading blade is blocked by grains, etc. Pull out the Bread
Barrel and check whether the drivers inside the compartment
turn. If not, bring the appliance to our customer service center.
The appliance is still hot after the previous baking procedure.
Simply unplug the Bread Maker, remove the Bread Barrel and
allow it to cool down at room temperature. Plug the appliance
HHH.
and enter the settings again.
BREAD BAKING
For problems encountered during the bread baking process, you may use the
corresponding letters below in the table provided later on.
A. Measure the ingredients correctly.
B. Adjust ingredient doses and check if the ingredients have been added
correctly and accordingly.
C. Use other liquids or leave it to cool at room temperature. Add the ingredients
specied in the recipe according to order, make a small ditch in the middle of
the our and put in the crumbled yeast or the dry yeast, and avoid letting the
yeast and the liquid come into direct contact.
D. Use only fresh and correctly stored ingredients.
E. Reduce the total amount of ingredients. Do not use more than the specied
amount of our. Reduce all the ingredients by 1/3.
F. Correct the amount of liquid used. If ingredients containing water are used, the
dose of the liquid to be added must be reduced proportionally.
G. In case of humid weather remove 1-2 tablespoons of water.
H. In case of warm weather do not use the Time Delay function. Use cold liquids.
I. Take the bread out of the Bread Barrel immediately after baking and leave
it on the grid to cool for at least 15 minutes before slicing.
J. Reduce the amount of yeast or of all the ingredient doses by 1/4.
K. Do not grease the Bread Barrel.
L. Add a tablespoon of wheat gluten to the dough.
PROBLEMS POSSIBLE CAUSE (S) ITEMS
Bread rises too fast Too much yeast, too much our, insufcient salt A, B
No yeast at all or too little has been added A, B
Old or stale yeast has been used E
The bread does
not rise at all or not
enough
Dough rises too
much and overspills
The bread goes
down in the middle
Heavy, lumpy
bread structure
The bread is not
baked in the
center
Open or coarse
structure or too
many holes
Mushroom-like,
unbaked surface
Bread is uneven &
clumps are present
Flour deposits on
the bread crust
Liquid used is too hot C
Yeast touched liquid ingredient D
Wrong / Stale our was used E
Insufcient / too much liquid A, B, G
Insufcient sugar A, B
If the water is too soft the yeast ferments more F
Too much milk affected the fermentation of yeast C
The dough volume is larger than the Bread Barrel A, F
Fermentation is too short / fast due to the excessive
temperature of the barrel
Too much our and insufcient liquid A, B, G
Insufcient yeast and sugar A, B
Too much fruit, wholemeal or other hard ingredients B
Old or stale our was used. Warm liquids also make the dough
rise too quickly and loaf fall in before baking
Insufcient amount of salt / sugar
Too much liquid was used
Old or stale our was used. Warm liquids also make the dough
rise too quickly and loaf fall in before baking
Insufcient amount of salt / sugar H
Too much liquid was used G
Too much liquid was used G
Insufcient amount of salt B
Water temperature used is too hot H, I
Too much liquid was used C
Bread volume is too big for the Bread Barrel A, F
Too much our-- was used F
Insufcient amount of salt / sugar A, B
Too much sugar was used A, B
Sweet ingredients aside from sugar was used B
Bread was not aired enough (vapor was unable to escape) J
Flour was not kneaded well on the sides during the kneading
process
C, H, I
E
A, B, G
G, I
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