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BREAD AND
DOUGH
INGREDIENTS
FLOURS
l Dread flour is the highest in gluten of
the
readily available flours.
It
gives
the
tallest results
and is
the most tolerant of adverse conditions, high temperatures,
high humidity, etc.
l Whole wheat flour still contains
the bran
and germ from
the wheat
kernel. It is
lower in gluten and needs to be used
only
with the WHOLE WHEAT BAKE settings.
l
All- purpose flour
is
used only
In some of the DOUGH
recipes.
II t
is not
a
substitute
for
bread
flour in a
recipe.
YEAST
.
It
is
a living
organism that causes
the
dough to
rise.
,
l
All of the recipes call for active dry yeast.
l
Rapid rise andcompressed- yeast are not direct substitutes for active dry yeast.
SALT
l
Controls the actlon of the yeast.
l
Adds to and enhances the
flavor
of the bread.
l
At altitudes over 7,000 feet additional
salt
may be used to improve bread ‘results.
SWEETENERS (Sugar
Brown
or White;
Honey;Molasses
I
l Provides
"food"
for
the yeast
to
help it grow.
l
Enhances the flavor and the browning process of the bread.
FAT (Shortening, Butter, Margarine,
Vegetable
Oil)
l
Adds flavor and enhances the tenderness.
l
Increases the “keeping” capabilities of the product.
MILK (Liquid or Dry)
l
Increases the nutritional value.
l
Produces a soft
crust
and a velvety texture.
l
Enhances the flavor.
GLUTEN
l An elastic substance that
is
developed
from
protein when wheat flour is
combined with liquid and
then mixed
or
kneaded.
l Helps give bread its cellular structure .
l
Several types of commercial powdered gluten products are available in health
food stores. ‘it is sometimes recommended for use in breadmaker recipes,
especially for
recipes that
use whole grain flours or when bread flour is not
used. Our recipes
do
not require the addition of powdered
gluten.
EGGS
l Added for flavor,
richness
and
color.
l
Do not use recipes containing eggs when using the Delayed Finish feature.
I’
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