More Tips for Easy Baking

Congratulations on owning a Welbilt automatic bread machine. For best results, carefully read the owner's manual and recipe booklet. We have also prepared the following hints and suggestions to assist you in making delicious loaves of homemade bread for your family and friends.

Yeast

Yeast is the leavening agent that causes the dough to expand or "rise". It is a living organism that is purchased in a dehydrated, dormant state. When mixed with warm liquids, yeast is brought back to life. It reacts with the sugar and starch in the recipe and subsequently develops gases which is what creates the small air pockets found in baked bread. Since making bread in a bread machine is different from the traditional handmade method, you should never dissolve the yeast in liquid. Just carefully follow the instructions given in the Welbilt recipe booklet for best results.

BreadFlour

Flour is an organic food product that contains many of the natural properties found in the wheat. Gluten, a natural protein found in wheat, is what makes bread dough elastic when efficiently kneaded. The higher gluten content of bread flour, which is available in most local supermarkets, is what produces high volume loaves of bread. As an organic food product, the gluten or protein level of flour can vary form harvest to harvest. In order to stabilize the protein levels of the flour, the mills add dough conditioners such as potassium bromate or ascorbic acid (a form of vitamin C).

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