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All-Purpose Flour: Essential for General Baking
All-purpose flour is the finely ground endosperm of the wheat kernel separated from the bran and germ
during the milling process. All-purpose flour is made from hard winter wheat or a combination of soft and
hard wheats from which the home baker can make a complete range of acceptable bread products —
cake, cookies and pastries, etc.The majority of all-purpose flour has iron and B-vitamins added in
amounts equal to or exceeding that in the whole wheat flour.
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Semolina Flour: Preferred Flour for Pasta
Semolina is the coarsely ground endosperm of durum wheat. High in protein, it is used to make high
quality pasta products. All-purpose flour may be substituted for Semolina flour in our pasta recipes.
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Cracked Wheat: Adds a Nutty Flavor
Cracked wheat is the whole kernel broken into small pieces, but is not precooked. It can be added to
baked goods for a nutty flavor and crunchy texture.
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Wheat Germ: Adds Extra Nutrition
The germ of the wheat kernel is often added to baked goods and casseroles to improve the nutritional
value and give a nutty, crunchy texture. The protein quality of wheat germ is comparable to that of milk. It
contains about 10% fat, so should be stored in the refrigerator.You may add up to 2 tablespoons per 2
pound loaf of bread or per casserole.
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Butter or Margarine: Adds Flavor
Real butter has a wonderful rich flavor that margarine will never match. Nevertheless, in all recipes call-
ing for butter, margarine can be substituted. Do not use reduced-fat or fat-free products.
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Fat: Dough Enhancer and Conditioner
Our bread and dough recipes call for ve g e t a ble oil.You may substitute in equal proportions solid
s h o rt e n i n g , real butter or margari n e. Divide them into small pieces and make sure they are at room
t e m p e ra t u r e before placing in the pan. We have found no noticeable difference in flavor but the crust may
be crispier with real bu t t e r. M a r g a rine tends to make the crust a little tougher. Light and whipped
m a r g a ri n e s do not work well.
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Liquids: Activate the Yeast and Bind the Dough
When we use the term liquid, we are referring to all wet ingredients used in the recipe. When yeast is
used in a breadmake r, it is ve ry important that the liquid temperature is 80°F/27°C (baby bottle
t e m p e ra t u r e ) . With this temperature, the yeast activates gradually to accommodate the program of the
machine. When higher temperatures are used, the yeast activates too quickly and the dough becomes
too warm.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When
removing them from the refrigerator, place them in a bowl of warm water for 15 minutes to take off the chill
before use.
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Cinnamon And Garlic: Not True Friends of Yeast
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion. Adding
it to the dough in a breadmaker, however, presents a problem. Cinnamon reacts with bread dough just as
a meat tenderizer reacts with meat. It breaks down the structure. Although it smells wonderful as it is
baking, the flavor is dissipated in the baking process. DO NOT ADD MORE THAN LISTED IN THE
RECIPE.