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.
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