Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten. Gluten is a network of elastic strands, which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.
White wheat flour
The flour used in the bread machine should be bread or baker’s flour. There is no need to sift the flour. Plain flour is most readily available, however best results are obtained with flour with at least 11%-12% protein content. For this reason, the recipes in this book requiring bread flour, have been made with flours with 11-12% protein content. This is normally indicated on the packaging. Do not use self-raising flour unless indicated in the recipe.
When using a low protein, stone ground, wholemeal or plain flour the quality of the bread can be improved by adding 1½-2 tablespoons of gluten flour.
Note
Baker’s or bread flour
Several brands of baker’s or bread flour are available nationally at larger supermarkets. Baker’s flour was used for the development of most of the recipes contained in this guide. It is a high protein, white wheat flour, with 11-12% protein content, ensuring a higher quality and consistency to the baked bread.
NEW ZEALAND ONLY: ‘Elfin High Grade White Flour’ or ‘Champion High Grade Flour’. These are high protein, white bread flours, containing 12% protein.
Contains all the bran, germ and flour of the wholewheat grain. Although breads baked with wholemeal flour will be higher in fibre, the loaf can be lower in height and heavier in texture depending on the protein level of the flour. Wholemeal flour with low protein level can be improved by adding gluten flour or replacing 1 cup of wholemeal flour with bread or baker’s flour.
Rye flour
Popular for continental bread making, rye flour is low in protein so it is essential to combine rye flour with bread flour to make bread successfully in the bread machine. Rye flour is traditionally used to make Pumpernickel and Black Breads.
Gluten flour
Gluten flour is a concentrated mixture of gluten forming protein and wheat flour. Adding gluten flour can improve the structure and volume of bread when using a low protein, stone ground, wholemeal or plain flour. Gluten flour can be purchased at most health food stores.
Bread Mixes
These convenient mixes contain flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is required. Bread mix brands such as ‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ are available nationally from major supermarkets.
Recipes for some bread mix brands are listed in the ‘Easy Bake’ recipe section of this book (refer pages R37-R40).
For information on other brands of bread mix contact the manufacturer listed on the package.
NEW ZEALAND ONLY: Bread mix brands such as ‘Elfin’ are available.
Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (Amylases) extracted from wheat flours.
Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities.
A commercial bread improver has been used in some of the bread recipes listed in the ‘Easy Bake’ recipe section of this book. A crushed, unflavoured Vitamin C tablet or Vitamn C powder can be used as a bread improver and added to the dry ingredients.
Note
Sugar
Sugar provides food for the yeast, sweetness and flavour to the crumb and helps brown the crust. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested granulated ‘Splenda’ as a sugar substitute.
NEW ZEALAND ONLY: Sugar can be reduce for more improved results.
Powdered milk
Milk and milk products enhance the flavour and increase the nutritional value of the bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator).
Fresh milk should not be substituted for powdered milk unless stated in the recipe. Low fat or skim milk powder can be used with good results. Soy milk powder can also be used but produces a denser loaf.
Salt is an important ingredient in bread making. However salt inhibits the rising of the bread, so be careful when measuring as it should be accurate. Refer to ‘Questions and Answers’ (page 22).
NEW ZEALAND ONLY: Salt can be reduced for more improved results.
Fat
Butter, margarine or oils, such as vegetable, safflower, sunflower, canola, etc., will add flavour, retain the moisture and enhance the keeping qualities of the bread.
Yeast
Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to activate. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast always check the use by date, as stale yeast will prevent the bread from rising.
‘Tandaco’ brand yeast (available nationally in most supermarkets) was used in the development of all yeasted recipes contained in this book with the exception of the ‘Bread Mix’ recipes.
Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately.
Some bulk and imported yeasts are more active, therefore it is recommended to use less of these yeasts. Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package.
NEW ZEALAND ONLY: We recommend the use of ‘Elfin’ brand yeast.
