Breadman BK1060S Flour & Other Grains All-Purpose Flour, Breads and cakes, Bran, Bread Flour

KNOW YOUR INGREDIENTS

Flour & OTHER GRAINS

All-Purpose Flour	All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick
	breads and cakes.
Bran	Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour
	by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment,
	heartiness and flavor. It is also used to enhance bread texture.
Bread Flour	Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour
	will produce loaves with better volume and structure.
Cornmeal and Oatmeal	Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
	steel-cut oats. They are used primarily to enhance flavor and texture of bread.
Cracked Wheat	Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
	fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye Flour	Rye flour must always be mixed with high proportion of bread flour, as it does not contain
	enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour	Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour
	contains leavening ingredients that will interfere with bread and quick bread making.
7 Grain Cereal Blend	7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
	hulled millet. It is used primarily to enhance flavor and texture of bread.
Vital Wheat Gluten	Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly
	all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes
	dough elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small
	portions to increase volume and lighten texture.
Whole Wheat Flour	Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ.
	This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this
	flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour
	with bread flour or vital wheat gluten to produce higher, lighter-textured bread.

Tips on Flour Storage

Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using.

Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.

Yeast

Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker.

Tips on Yeast

Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used several months before the expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.

Note: Basic bread and dough recipes in this booklet were developed using bread machine yeasy (active dry yeast). You may use chart to substitute any quick-acting yeast (quick rise or fast rise) for bread machine yeast.

Conversion Chart for Bread Machine Yeast

¾tsp. bread machine yeast = ½ tsp. quick-acting yeast 1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast 1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast 2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast 1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast Rapid Cycles

Rapid cycle settings for White, Whole Wheat and French decrease time for making your favorite bread in approximately 1 hour. Choose recipe, then add an additional ½ tsp. of bread machine yeast to the recipe.

The bread may be shorter and denser.

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