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8
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Although bread making seems very basic, it is a
science and the proportions of ingredients are critical.
Read the following information to better understand
the importance each ingredient plays in the bread
making process. Also, always make sure the ingredients
are fresh.
Bread flour should be used in your breadmaker as it
contains more gluten forming proteins than all
purpose flour and will provide well-formed loaves with
good structure. Several different brands of bread flour
are available. Do not use self-raising or cake flour in
your breadmaker.
Whole wheat flour can be used in combination with
bread flour on the wheat bread setting. Up to 50%
wheat flour can be used in recipes. Do not attempt to
use all whole wheat flour in recipes as you may get
poor results.
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It is often said that cooking is an art relying on the
creativity of the chef while baking bread is much more
of a science. This means that the process of combining
flour, water and yeast results in a chemical reaction
that produces bread. You have to remember that
when the ingredients combine with each other they
produce a specific result. Read the following
information carefully to gain a better understanding
of the importance each ingredient plays in the
breadmaking process.
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Flours, while visibly similar, can be very different by
virtue of how they were grown, milled, stored, etc.
You may find that you will have to experiment with
different brands of flour to help you make that perfect
loaf. Storage is also very important, as all flours should
be kept in a secure, airtight container.
Strong plain flour/bread flour
Bread flour is a high gluten/protein flour that has
been treated with conditioners that give dough a
greater tolerance during kneading. Bread Flour
typically has a higher gluten concentration than All
purpose flour; however, depending on different
milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this
breadmaker.
Whole wheat flour/wholemeal flour
Whole wheat flour/wholemeal flour is milled from
the entire wheat kernel which contains the bran and
germ and makes it heavier and richer in nutrients than
All purpose flour. Breads made with this flour are
usually smaller and heavier than white loaves due to
the sharp edges of the bran and the germ cutting the
gluten strands. To overcome this whole wheat
flour/wholemeal flour is usually mixed with Bread flour
or strong plain flour to produce a high light textured
bread.
Self-raising flour
Self-raising Flour contains unnecessary leavening
ingredients that will interfere with bread making. It is
not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse
outer portions of the wheat or rye grains separated
from flour by sifting or bolting. They are often added
in small quantities to bread for nutritional enrichment,
heartiness and flavour. They are also used to enhance
the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They
are used primarily to enhance flavour and texture.
Yeasts (fast acting or easybake)
Yeast is a living organism, which, through
fermentation, feeds on carbohydrates in flour and
sugar to produce carbon dioxide gas that makes the
bread rise. Fast rising or bread machine yeast must be
used in your breadmaker for best results in the 55
minute cycle.
Do not use active dry or compressed yeast as poor
results may occur.
Fresh or compressed cake yeast is not
recommended as they will produce poor results. Store
yeast according to manufacturers instrutions. Ensure
your yeast is fresh by checking its expiration date. Once
a package or can of yeast is opened it is important that
the remaining contents be immediately resealed and
refridgerated as soon as possible for future use. Often
bread or dough, which fails to rise, is due to stale yeast
being used. The following test can be used to
determine whether your yeast is stale and inactive:
1
Place half a cup of lukewarm water into a small
bowl or cup.
2
Stir 1 tsp. of sugar into the water then sprinkle 2
tsp. of yeast over the surface.
3
Place bowl or cup in a warm area and allow to sit
for 10 minutes undisturbed.
4
The mixture should foam and produce a strong
yeast aroma. If this does not occur, discard mixture
and start again with another packet of dried yeast.