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FLOUR
Flour is the most important ingredient used for
bread making. It provides food for the yeast and
structures the loaf. When mixed with liquid, the
protein in the flour starts to form gluten. Gluten
is a network of elastic strands, which interlock to
trap the gases produced by yeast. This process
increases as the dough undergoes kneading and
provides the dough with the structure required to
produce the weight and shape of the bread.
White wheat flour
The flour used in the bread machine should be
bread or baker’s flour. There is no need to sift
the flour. Plain flour is most readily available,
however best results are obtained with flour
with at least 11%-12% protein content. For this
reason, the recipes in this book requiring bread
flour, have been made with flours with 11-12%
protein content. This is normally indicated on the
packaging. Do not use self-raising flour unless
indicated in the recipe.
When using a low protein, stone ground,
wholemeal or plain flour the quality of the
bread can be improved by adding 1½-2
tablespoons of gluten flour.
Note
Baker’s or bread flour
Several brands of baker’s or bread flour are
available nationally at larger supermarkets.
Baker’s flour was used for the development of
most of the recipes contained in this guide. It is
a high protein, white wheat flour, with 11-12%
protein content, ensuring a higher quality and
consistency to the baked bread.
NEW ZEALAND ONLY: ‘Elfin High Grade
White Flour’ or ‘Champion High Grade Flour’.
These are high protein, white bread flours,
containing 12% protein.
Wholemeal flour
Contains all the bran, germ and flour of the
wholewheat grain. Although breads baked with
wholemeal flour will be higher in fibre, the loaf
can be lower in height and heavier in texture
depending on the protein level of the flour.
Wholemeal flour with low protein level can be
improved by adding gluten flour or replacing 1 cup
of wholemeal flour with bread or baker’s flour.
Rye flour
Popular for continental bread making, rye flour
is low in protein so it is essential to combine rye
flour with bread flour to make bread successfully
in the bread machine. Rye flour is traditionally
used to make Pumpernickel and Black Breads.
Gluten flour
Gluten flour is a concentrated mixture of gluten
forming protein and wheat flour. Adding gluten
flour can improve the structure and volume of
bread when using a low protein, stone ground,
wholemeal or plain flour. Gluten flour can be
purchased at most health food stores.
BREAD MIXES
These convenient mixes contain flour, sugar,
milk, salt, oil and other ingredients such as bread
improvers. Usually only the addition of water
and yeast is required. Bread mix brands such as
‘Defiance’, ‘Laucke’ and ‘Kitchen Collection’ are
available nationally from major supermarkets.
Recipes for some bread mix brands are listed in
the ‘Easy Bake’ recipe section of this book (refer
pages R37-R40).
For information on other brands of bread mix
contact the manufacturer listed on the package.
NEW ZEALAND ONLY: Bread mix brands such
as ‘Elfin’ are available.
The Vital Ingredients
BREAD IMPROVER
Several brands of bread improvers are available
nationally in supermarkets and health food stores.
The ingredients in a bread improver are usually a
food acid such as ascorbic acid (Vitamin C) and
other enzymes (Amylases) extracted from wheat
flours.
Adding a bread improver will help strengthen
the framework of the bread resulting in a loaf
that is lighter in texture, higher in volume,
more stable and with enhanced keeping
qualities.
A commercial bread improver has been used
in some of the bread recipes listed in the ‘Easy
Bake’ recipe section of this book. A crushed,
unflavoured Vitamin C tablet or Vitamn C
powder can be used as a bread improver and
added to the dry ingredients.
Note
SUGAR
Sugar provides food for the yeast, sweetness and
flavour to the crumb and helps brown the crust.
White sugar, brown sugar, honey and golden
syrup are all suitable to use. When using honey
or golden syrup it must be counted as additional
liquid. We have successfully tested granulated
‘Splenda’ as a sugar substitute.
NEW ZEALAND ONLY: Sugar can be reduce
for more improved results.
POWDERED MILK
Milk and milk products enhance the flavour
and increase the nutritional value of the bread.
Powdered milk is convenient and easy to use
(store in an airtight container in the refrigerator).
Fresh milk should not be substituted for powdered
milk unless stated in the recipe. Low fat or skim
milk powder can be used with good results. Soy
milk powder can also be used but produces a
denser loaf.
SALT
Salt is an important ingredient in bread making.
However salt inhibits the rising of the bread, so be
careful when measuring as it should be accurate.
Refer to ‘Questions and Answers’ (page 22).
NEW ZEALAND ONLY: Salt can be reduced for
more improved results.
FAT
Butter, margarine or oils, such as vegetable,
safflower, sunflower, canola, etc., will add flavour,
retain the moisture and enhance the keeping
qualities of the bread.
YEAST
Without yeast the bread will not rise. Yeast needs
liquid, sugar and warmth to activate. Dried yeast
has been used in the recipes in this instruction
book where appropriate. Before using dried yeast
always check the use by date, as stale yeast will
prevent the bread from rising.
‘Tandaco’ brand yeast (available nationally in most
supermarkets) was used in the development of all
yeasted recipes contained in this book with the
exception of the ‘Bread Mix’ recipes.
Smaller packets of bread mix usually contain
sachets of yeast. Larger bulk bags of bread
mix usually do not include the yeast sachets,
however the corresponding brand of yeast may be
purchased separately.
Some bulk and imported yeasts are more active,
therefore it is recommended to use less of these
yeasts. Yeast may also be more active in hot
weather. For information on other brands of yeast
relating to quantities contact the manufacturer
listed on the package.
NEW ZEALAND ONLY: We recommend the use
of ‘Elfin’ brand yeast.
The Vital Ingredients continued