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Tips: Bread Basics
Two things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.
Flour
All-Purpose Flour
Flour that contains no baking powder, suitable for “quick” breads or
bread made with the Quick settings. Bread flour is better suited for
yeast breads.
Bread Flour
Bread flour is the most important ingredient of making bread and
is recommended in most yeast-bread recipes. It has a high gluten
content and can keep the size of the bread from collapsing after rising.
Flour varies by region. For example, American flour is milled from hard
spring wheat; Canadian flour is milled from hard winter wheat.
Self-Rising Flour
Flour that contains baking powder, used especially for making cakes.
Do not use self-rising flour in combination with yeast.
Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made
with all or part whole-wheat flour will have higher fiber and nutritional
content. Whole-wheat flour is heavier and, as a result, loaves may be
smaller in size and have a heavier texture.
Other Ingredients
Egg
Eggs can improve bread texture and make the bread larger in size.
The egg must be whisked in with the other liquid ingredients.
Salt
Salt is necessary to improve the bread flavor and crust color. It is also
used to restrain yeast activity.
Shortening, Butter, and Vegetable Oil
Shortening and butter should be cut into small pieces before adding to
liquid.
Sugar
Sugar is “food” for the yeast and also increases the sweet taste and
color of bread. It is a very important element of making the bread
rise. White sugar is normally used; however, brown sugar, powdered
sugar, or cotton sugar may also be called for in some recipes.
Water and Other Liquids (always added first)
Water is an essential ingredient for making bread. Generally speaking,
water should be at room temperature. Some recipes may call for milk
or other liquids. Never use dairy with the Delay Timer option.
Yeast
Yeast is a living organism and should be kept in the refrigerator to remain
fresh. It needs carbohydrates found in sugar and flour as nourishment.
Yeast used in breadmaker recipes will be sold under several different
names: Bread machine yeast (preferred), active-dry yeast, and instant
yeast.
Before using, check the expiration date of the yeast. Return to
refrigerator immediately after each use.
Tip:
To check whether the yeast is fresh and active:
• Pour 1 cup hot tap water into a measuring cup.
• Add 1 teaspoon white sugar and 1 Tablespoon yeast.
• Place the measuring cup in a warm place for about 5 minutes.
• Fresh, active yeast will begin to bubble or “grow.” If it does not,
the yeast is dead or inactive.
Ingredients
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