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COMMONLY ASKED QUESTIONS
What has
I t may
h a p p e n e d
to
the
kneader
b l a d e ?
have been baked into the bottom of the loaf of bread. See
step
12
on
page 10 for how
to
remove the kneader blade from the loaf.
Why is
bread
flour
used
in
most of the recipes?
Bread flour
is
high in protein. When kneaded the protein produces gluten that
gives bread a strong structure more tolerant of variations
in
the recipe, weather
conditions etc., than all-purpose flour.
Can I use
all- purpose
flour in my breadmaker?
You may use all - purpose flour, however, the bread will be lower in volume and the
texture
will
be
slightly different than bread made with bread
flour.
Because the
bread
structure
is
less
strong’ than when bread flour is used, breads made with
,
all-purpose flour aren’t
as
tolerant
tO
additional ingredients such as fruit, grains
or vegetables.’
Can I use self-rising flour in my breadmaker?
No, the
leavening
in self-rising
flour
interferes with the yeast, and the result
will not be satisfactory.
what is
g l u t e n ?
Gluten is the insoluble protein found in wheat flours. Hard wheat has a higher
g l u t e n
content that soft wheat. Gluten is formed when liquid is added
to
flour and
kneaded. Gluten is the foundation of a good loaf of bread.
Can
I use
my
favorite
bread
recipes in my breadmaker?
You
can
if
you are wilting to experiment. Unfortunately, there is no tried-and-true
formula for doing
down to fit the
this
because bread recipes vary. The recipe needs to be scaled
f
lour restrictions of your breadmaker
(4 2 / 3
cups for
BAKE
settings,
4
1/2
cups for ROUGH setting). You will have to figure amounts mathematically.
(For
example, if a favorite recipe uses 7 1/2 to 8 cups of flour, because your
breadnaker has a maximum amount of 4 2/3 cups of flour for baked recipes you
could begin by using 4 cups of flour and one-half of the amount of remaining
Ingredients.) Use the same order of adding ingredients to the inner pot as
recommended in our recipes.