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Bread-Making Ingredients
Bread Flour
Bread flour is the most important ingredient for making yeast bread. Bread
flour contains more gluten than all purpose flour and will make a loaf of yeast
bread that has a better shape and structure.
All Purpose Flour
All purpose flour is the most widely used flour. It is used for more tender
baked goods such as brownies or cakes. It contains less gluten than bread
flour. It is not ideal for making breads that contain yeast.
Whole Wheat Flour
Whole wheat flour is made from wheat using the entire kernel. It is more
nutritious than white flour. Loaves made with this flour will generally not rise
as tall and have a more dense texture.
Self Rising Flour
This type of flour contains salt and baking powder and is used to make baked
goods such as biscuits. It is generally not used to make breads containing
yeast.
Sugar
Sugar promotes browning and adds sweetness to some breads. White sugar
is most commonly used but brown sugar, molasses, honey or maple syrup
also work well. Results may vary if using sugar substitutes.
Yeast
Yeast is a leavening agent which causes bread to rise. It is also responsible for
the wonderful aroma and flavor we all know and cherish. It is activated when it
makes contact with a liquid in the recipe. It will begin to bubble as it mixes with
the flour and provides the sponge-like texture we associate with great bread.
There are many myths surrounding the temperature of the water needed for
yeast as well as whether it needs to be proofed first. Modern yeasts have made
things much easier and do not require any sort of special treatment other
than keeping the yeast away from extreme temperatures and refrigerating/
freezing after opening. Please follow packaging instructions. Yeast must be
measured accurately, do not be tempted to add extra yeast. There are many
yeast varieties available for purchase. Although the differences may appear
to be small, bread machine yeast and active dry yeast are best suited for use
with a Bread Maker. Follow recipe instructions for best results. When adding
yeast to the Bread Maker it should be the last ingredients added without any
contact to liquid ingredients or salt.
Salt
Salt is necessary to improve bread flavor and crust color. However, using too
much salt could prevent the bread from rising properly.
Baking Powder and Baking Soda
Baking powder and baking soda are used to increase volume and lighten the
texture of baked goods such as cakes. These ingredients will only be mixed
and baked without any rise time.
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Bread-Making Ingredients (cont.)
Water and other liquids
There are many myths surrounding the temperature of water or liquids used
for making yeast breads. This Bread Maker only requires water or liquids to
be at room temperature. Warming liquids is not recommended. Follow recipe
instructions.
Boxed Bread Mixes
You can use store-bought boxed bread mixes with this Bread Maker. Follow
instructions on the box which typically include settings instructions as well.
Measuring Ingredients
Accurate measuring of ingredients is essential for achieving bread-making
success. Many recipes, including those in this manual, provide measurements
using different measures such as cups, tablespoons, ounces and grams.
You can use the included Measuring Cup and Measuring Spoon to carefully
measure each ingredient.
Liquid Ingredients
Water or other liquids should be measured using measuring cups. Check
measurement markings on your measuring cups at eye level for best accuracy.
Dry Ingredients
Dry ingredients should be measured by spooning ingredients into a measuring
cup or measuring spoon without packing the ingredients. Level off the top
using a knife.
Weighing Ingredients
The most accurate method of measuring ingredients is to do so by weight
using a scale.
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