Toastmaster 1186 - Page 11

becomes gluten. When kneaded, gluten becomes elastic and gives the breads better structure. In
contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too
easily for use in a bread machine and quickly loses its ability to stretch well. As a result, bread made
from all-purpose flour will be small and dense. Several well-known mills now market bread flour. It is
labeled bread flour on the package and is available at grocery stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other
flours, such as rye, barley, oats, soy, rice and buckwheat, add flavor and fiber to breads but do not
add structure to the dough. Therefore, wheat flour is essential as a base when making bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both
protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).
When gluten is added to recipes containing whole grain flours, it improves the volume and shape of
the loaf significantly. Many grocery stores stock gluten in the flour section. Health food and nutrition
centers also carry this item.
Flour is best kept in an airtight container. If you need to store flour for a long period of time, keep it
in the freezer, not the refrigerator. Refrigerators tend to dry out the flour. Whole grain wheat flours,
which have a higher oil content, will become rancid much more quickly than white flour and should
always be kept in the freezer. Allow all flours to return to room temperature before placing in the
machine.
When adding vegetables, fruits and nuts to recipes, do not exceed the amount listed. These
products, if used in excessive amounts, may inhibit the rising of the bread.
Because different climates and seasons result in a wide variety of humidity levels, the liquid
amounts called for in a recipe may need to be adjusted. Check the dough ball half way through the
second kneading cycle. It should be round, smooth-textured, soft and slightly tacky to the touch. If it
does not form a ball and is more like batter, add 1 tablespoon of flour at a time until the appropriate
consistency is reached. If the mixture is too dry to form a bail or forms more than one ball, add 1
teaspoon of water and allow it to absorb. Add more water if necessary.
Fat: Dough Enhancer And Conditioner
The recipes in this book use vegetable oil. Solid shortening, butter or margarine may be substituted
in equal proportions. Divide into small pieces before placing in machine. There will not be any
noticeable flavor difference. The crust may be a little crispier with butter. Margarine tends to make
the crust a little tougher. Light or whipped margarine does not work well.
Liquids: Activate The Yeast And Bind The Dough
“Liquid" means all the wet ingredients used in the recipe. When yeast is used in a bread machine,
the liquid temperature must be 80°F/27°C. With this temperature, the yeast activates gradually to
accommodate the program of the machine. When higher temperatures are used, not only does the
yeast activate too quickly, but also the entire dough ball becomes too warm.
When the machine is set on the delay timer, reduce the amount of liquid in most recipes by
1-2 teaspoons depending on the recipe and size of loaf.
Eggs are also considered part of the total liquid amount. Eggs need to be at room temperature. If
taken directly from the refrigerator, place in a bowl of warm water to take off the chill before using.
DO NOT USE EGGS OR ANY PERISHABLE FOODS WITH THE DELAYED SETTING.
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