Kitchenarm KA8520 - Page 15

BE
CORRECT
FOR
THE
FIRST
BREAD
BREAD
FLOUR
has
a
high
gluten
content
and
can
keep
the
bread
from
collapsing
after
rising.
Most
bread
machines
on
the
market
call
for
bread
flour
in
their
recipes.
However,
besides
bread
flour,
our
recipes
particularly
support
all
purpose
flour,
which
is
more
readily
available
and
significantly
less
expensive,
yet
still
makes
wonderful
breads.
Please
pay
enough
attention
to
the
difference
between
the
two
for
a
given
recipe,
especially
the
cup
measurement
and
the
amount
of
yeast
needed
for
each
type
of
flour.
ALL
PURPOSE
(AP)
FLOUR
-
The
name
pretty
much
says
it
all:
all
purpose!
Its
protein
content
is
typically
about
10
percent,
about
4
percent
lower
than
that
of
bread
flour.
All
purpose
flour
and
bread
flour
are
different
in
density
and
gluten.
A
bread
flour
recipe
can
usually
be
tuned
into
an
all
purpose
flour
recipe
by
adjusting
the
cup
measurement
and
the
yeast
amount.
UNBLEACHED
FLOUR
is
naturally
aged
after
going
through
the
milling
process.
It
has
a
slightly
off-white
or
yellow-ish
color
and
a
more
dense
grain.
We
use
regular
bread
flour
or
all
purpose
flour
(BLEACHED
by
default)
in
our
recipes.
If
you
use
unbleached
flour,
the
dough
might
not
rise
high
enough
for
some
recipes.
In
that
case,
you
can
add
one
egg
to
replace
the
equal
amount
of
water
/
milk
in
the
recipes.
That
is,
the
total
weight
of
the
liquids
(egg
+
water
/
milk)
should
be
the
same
as
that
in
the
original
recipe.
However,
for
recipes
containing
egg(s),
you
can
usually
substitute
unbleached
flour
for
bleached
flour
directly.
WHOLE-WHEAT
FLOUR
is
ground
from
the
entire
wheat
kernel,
and
it
can
be
used
to
make
hearty
and
nutritious
breads.
Whole
wheat
flour
contains
much
less
gluten,
yet
much
more
vitamins,
minerals
and
dietary
fibers
than
white
flour,
and
hence
is
much
healthier.
Dietary
fibers
prevent
constipation,
lower
blood
cholesterol
and
even
assist
in
weight-loss
management.
Whole
wheat
flour
is
also
diabetic
friendly
by
controlling
blood
sugar
levels
through
the
presence
of
Zinc.
GLUTEN
FREE
FLOUR
can
be
made
by
grinding
various
ingredients
that
lack
gluten,
such
as
rice
flour
and
potato
starch.
DARK
RYE
FLOUR,
the
highest
ash
rye
flour,
is
usually
milled
from
the
entire
rye
kernel
(all
of
the
bran,
germ,
and
endosperm),
making
it
a
whole
grain
rye
flour.
It
is
very
high
in
dietary
fibers
and
is
packed
with
micronutrients,
especially
B
vitamins
and
iron,
and
it
has
much
less
gluten
than
wheat
flour.
Dark
rye
bread
is
denser
and
darker
than
bread
made
from
wheat
flour,
and
has
a
stronger,
sour
yet
earthy
taste.
4.
CORRECT
OTHER
INGREDIENTS
Use
FRESH
INGREDIENTS.
Select
ingredients
with
the
most
recent
manufacturing
dates.
WATER
(usually
added
first)
is
essential.
Water
should
be
at
the
room
temperature,
unless
otherwise
indicated.
Some
recipes
may
call
for
milk
or
other
liquids.
BUTTER
makes
breads
soft
and
glossy.
Unsalted
butter
is
normally
used.
OIL
enhances
the
texture,
flavor,
and
moisture
of
bread.
Oil
contains
many
fatty
acids
and
lecithin
which
make
the
dough
easier
to
handle
and
prevent
it
from
being
sticky.
They
also
help
to
extend
the
shelf-life
of
bread.
Bread
that
contains
oil
tends
to
be
soft
and
fresh
for
a
longer
period.
PtA2