BREAD A N D DOUGH INGREDIENTS
FLOURS
•Dread flour is the highest in gluten of thereadily available flours. It gives the
tallest results and is the most tolerant of | adverse conditions, high temperatures, |
high humidity, etc. |
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• 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. IIt is not a
| substitute | for bread | flour in a recipe. |
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Y | E | A | S | T |
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. | It is a living | organism that causes the | dough to | rise. | , |
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• | All of the recipes call for active dry yeast. |
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• | Rapid | rise | andcompressed- | yeast | are | not direct substitutes | for | active | dry | yeast. | ||||||||
SALT |
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• | Controls the actlon of the yeast. |
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• | Adds | to and | enhances | the flavor | of the bread. |
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• | At | altitudes over | 7,000 | feet additional | salt | may | be used | to | improve | bread | ‘results. | |||||||
SWEETENERS (Sugar | Brown | or White; Honey;Molasses | I |
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• | Provides "food" | for the yeast | to helpitgrow. |
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• | Enhances | the | flavor | and the browning process of the bread. |
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FAT | (Shortening, | Butter, | Margarine, | Vegetable | Oil) |
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• | Adds | flavor | and | enhances | the | tenderness. |
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•Increases the “keeping” capabilities of the product.
MILK (Liquid or Dry)
• | Increases | the | nutritional value. |
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• | Produces | a soft | c r u s t and a velvety | texture. |
•Enhances the flavor.
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. |
•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 is not | |||
| used. Our recipes do not require the addition | of powdered gluten. |
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EGGS |
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• | Added for flavor, richness | and color. |
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• | Do not use | recipes containing eggs when using the Delayed Finish | feature. | ||