BREAD AND DOUGH INGREDIENTS
Flours
. Bread flour (high grade flour) is the highest in gluten of the readily available flours.
It gives the tallest results and is the most tolerant of adverse conditions, high
temperatures, high humidity, etc.
. Whole wheat flour still contains the bran and germ from the wheat kernel. It is
lower in gluten and needs to be used only with the WHOLE WHEAT BAKE
settings.
● All-purpose flour is used only in some of the DOUGH recipes. h is not a substitute
for bread flour (high grade flour) in a recipe.
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Yeast
● It is a living organism that causes the dough to rise.
● All of the recioes call for active dry yeast.
. Rapid rise and compressed yeast are not direct substitutes for active d~ yeast.
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Salt
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● Controls the action of the yeast.
● Adds to and enhances the flavor of the bread.
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. At altitudes over 7,000 feet (2,100m) additional salt may be used to improve bread
results.
Sweatenera (Brown or tilte sugar/Honey/Molasses)
● Provides “food” for the yeast to help it grow.
● Enhances the flavor and the browning process of the bread.
Fat (Shortening, butter, margarine, vegetable oil)
. Adds flavor and enhances the tenderness.
● Increases the “keeping”
capabilities of the product.
Milk (Liquid or drv)
Q Increases the nutritional value.
● produces a .s.oft crust and a velvety texture.
● Enhances the flavor.
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Gluten
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. An elastic substance that is developed from protein when wheat flour is combined
with liquid and then mixed or kneaded.
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. Helps give bread its cellular structure.
. Several types of commercial powdered gluten products are available in health food
stores. It is sometimes recommended for use in breadmaker recipes, especially for
recipes that use whole grain flours or when bread flour (high grade flour) is not
used. Our recipes do not require the addition of powdered gluten.
Eggs
. Added for flavor, richness and color.
● DO not use recipes containing eggs when using the Delayed Finish feature.
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