Prima ABM6 Instruction Manual & Recipes page 6

INGREDIENTS
The most important part of the bread making process is the
wise selection of ingredients. You and your Prima Home Bakery
will produce outstanding results with the right ingredients. Just
apply this simple rule: Best ingredients - best results, poor
ingredients - poor results. For example; if good yeast, good
flour and cold water were thrown together and mixed in an old
bucket the mixture would still rise! Nothing the breadmaker
does will prevent the dough from rising so if your loaf does not
rise it is most unlikely that the bread maker is to blame. It is
probably due to the ingredients. In order to save you time we
have included information on each major element used in the
making of bread which will enable you to obtain perfect results
first time every time. See the appendix at the end of this book
for a list of suppliers of quality ingredients.
FLOUR
In bread making the most important element in the flour is the
protein called gluten, which is the natural agent that gives the
dough the ability to hold its shape and retain the carbon
dioxide produced by the yeast. The term 'strong flour' means
that it has a high gluten content. It has probably been milled
from hard wheat and is particularly suitable for bread making.
In the UK the taste and gluten content of flour varies with each
brand. At Prima we use Homepride Harvest Gold Strong White,
Strong Brown or Wholemeal flour for product testing because it
gives consistently good results. Other good brands are
Sainsbury's own brand, Hovis bread machine flour or
McDougals strong white flour. Safeway's own brand of bread
flour is also quite good. You may wish to approach your local
mill for flour. If you do, be sure to specify that you require a
fine ground flour with a high protein content if you want light
well-risen loaves. See the appendix at the end of this book for
suppliers of good quality flour.
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