Tips For Excellent Loaves Time After Time Make sure water measurement is exact. Too much water causes loaf to cave-in. Too little moisture produces rough, gnarled loaf. Air temperature and humidity can affect moisture levels within the mix itself. In humid weather, try decreasing water by two tablespoons and observe the machine as it blends the dough. If the mixture seems stiff and the machine labors, add one tablespoon of water during the mixing sequence. Repeated use of your electric bread machine will help you judge correct moisture level by simply looking at the finished dough. Water temperature is important! Wixon bread mixes are formulated for room temperature tap water. Some bread machines correct for water that is too cool, but not for water that is too hot. It is better to have water that is slightly cool than too hot. Crust too thick? Select a lighter color setting. Bread too moist? Choose a darker crust color setting. For a crisp, even crust, remove bread pan from machine as soon as signal sounds. Take bread from pan when it can be handled easily. High altitudes can cause breads to fall during baking. Experiment by reducing yeast by a quarter of a teaspoon at a time to slow the rising process. Decreasing the water by half a tablespoon will produce a sturdier loaf.