Flour that contains no baking powder, it is used for making express bread.
3. Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-wheat flour is heavier and
more nutricious than common flour. The bread made by whole-wheat flour is usually small in size. So many
recipes usually combine the whole -wheat flour or bread flour to achieve the best result.
4. Black wheat flour
Black wheat flour, also named as “rough flour”, it is a kind of high fibre flour, and it is similar to whole-wheat
flour. To obtain a large size after rising, it must be used in combination with high proportion of bread flour.
5. Self-raising flour
A type of flour that contains baking powder, it is used for making cakes specially.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive ingredients
of making rough bread, which are used for enhancing the flavour and texture.
7. Sugar
Sugar is very important ingredient to increase sweet taste and colour of bread. It is also considered as
nourishment in the yeast bread. White sugar is largely used. Brown sugar, powder sugar or cotton sugar may
be used for special requirements.
8. Yeast
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and
make the inner fibres soften. However, yeast fast breeding needs carbohydrate in sugar and flour as
nourishment.
1 tbsp dry yeast =3 tsp dry yeast
1 tbsp dry yeast =15ml
1 tsp dry yeast =5ml
Yeast must be stored in the refrigerator, as the fungus in it will be killed at high temperature, before using,
check the production date and storage life of your yeast. Put it back to the refrigerator as soon as possible
after each use. Usually failure of bread rising is caused by the bad yeast.
The ways described below will check whether your yeast is fresh and active.
(1) Pour 1/2 cup warm water (45-500C) into a measuring cup.
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