Judge JEA43 Instruction Manual page 8

Flour
Flour is the most important ingredient in bread making.
Bread flour (also called "strong flour") has a high protein content which results in a high gluten
production during kneading. It has good elasticity, should rise well and maintain the bread size after
rising, to give a larger loaf with good texture.
Wholemeal flour (also called "whole wheat flour") is made by grinding the entire wheat kernel, so
is heavier and contains more nutrients. Bread made from wholemeal flour will tend to be smaller
and heavier in texture, so some recipes call for a proportion of bread flour as well.
Plain flour should not normally be used for making bread, except in the Quick Bread and Ultra Fast
programmes, or for cakes, mixed with baking soda or baking powder.
Flour made from other grains, such as corn or oatmeal does not produce gluten but can be added
to enhance the flavour and produce a rougher texture.
Cake Powder
Cake powder is made by grinding soft wheat or low protein wheat and is specifically intended for
making cakes.
Sugar
Sugar provides food for the yeast, as well as adding sweetness to the taste, creating a finer and
softer texture and giving colour to the crust. Certain recipes may call for sugars other than white
granulated or caster, such as brown sugar.
Yeast
Yeast is a living organism which is nourished by the sugars in the mixture, causing it to ferment
and create carbon dioxide gas, which makes the bread rise and gives it its open texture. You can use
active dry yeast or instant yeast, with 1 ½ teaspoons of active dry yeast equivalent to 1 teaspoon of
instant yeast. Observe the storage instructions on the packet.
If the yeast is inactive or dead, the bread will not rise properly. You can test if the yeast is living as
follows:
Half fill a cup with warm water (45° to 50°)
1.
Dissolve 1 teaspoon of white sugar in the water, then sprinkle 2 teaspoons of yeast over the
2.
water; do not stir.
Place the cup in a warm place for about 10 minutes.
3.
The yeast should produce froth, up to the top of the cup. If it does not, this indicates that it is dead
4.
and should not be used.
Salt
Salt can be used to enhance the flavour of the bread. It also strengthens the structure of the gluten
and makes it more stretchable. However, it also inhibits the action of the yeast and therefore rising,
so it is important not to use too much.
Eggs
Adding lightly beaten eggs can improve bread texture, add nourishment and make the loaf larger.
This can also help increase the storage life of the bread.
Fats
Fats (such as butter, margarine or oils) can be added to make bread softer, add flavour and help
increase the storage life of the bread.
Baking Powder and Soda
Baking powder or soda is used in the Quick Bread and Ultra Fast programmes, as well as for cakes.
When combined with liquid and heated, it produces gas from a chemical reaction, to make the
mixture rise.
Bread Mix
A wide variety of ready mixed Bread Mixes are available with all the necessary ingredients and
requiring only the addition of water. Follow the instructions on the packet.
Page 8
Digital Bread Maker