Bread & Dough Ingredients
Some ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar, and cornmeal are just a few ingredients that vary between the two countries. The major difference is in flour.
Flours
Canadian flours are milled from harder wheats so breads can be successfully made from national brands of both
●Bread flour is processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light,
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●Whole wheat and
Fat
●Butter,margarine or vegetable shortening are often interchangeable in most bread recipes. Vegetable oil should not be substituted for shortening, butter or margarine (fat adds flavor and tenderness to the dough).
Salt
●In very small amounts, salt adds flavor and controls the rising action of the yeast, allowing the dough to rise evenly. In high altitude areas, additional salt may be needed to improve bread results, however, keep in mind that too much salt may prevent the bread from rising.
Liquid
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Sweeteners
●Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread flavor and the browning process. If you prefer to use a sugar substitute, your baking results may vary with the type and amount of sugar substitute used.
Yeast
●Yeast is a
*See the test for yeast freshness on the next page.
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