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Bread flour is a definite necessity. Milled from hard winter or spring wheat, it has a higher protein
content that makes it more durable than all-purpose flour. The protein, when mixed with liquid,
becomes gluten. When kneaded, gluten becomes elastic and gives the bread better structure. In
contrast, all-purpose flour, milled from a combination of soft and hard wheat, becomes elastic too
easily for use in a bread maker and quickly loses its ability to stretch well. As a result, bread made
from all-purpose flour will be smaller and more dense. Several well-known mills now market bread
flour. It is labeled bread flour on the package and is available at grocery stores.
Wheat is the only grain that contains the type of protein that becomes elastic when kneaded. Other
flours, such as rye, barley, oats, soy, rice and buckwheat add flavor and fiber to breads but do not
add structure to the dough. Therefore, wheat flour is essential as a base when making bread.
Vital Wheat Gluten is produced by processing white flour one more step. White flour contains both
protein and starch, and mills now can remove most of the starch leaving only the protein (gluten).
When gluten is added to recipes containing whole grain flours, it improves the volume and shape
of the loaf significantly. Many gro c e ry stores stock gluten in the flour section. Health food and
n u t r i t i o n centers also carry this item.
Flour is best kept in an airtight container. If you are storing the flour for a long period of time, you
may want to keep it in the freezer as the refrigerator tends to dry it out. Whole grain wheat flours,
which have a higher oil content, will become rancid much more quickly than white flour and should
always be kept in the freezer. Be sure, however, to allow all flours to return to room temperature
before placing in the bread maker.
Fat: Dough Enhancer and Conditioner
Our recipes were developed using vegetable oil. You may use any type of oil or substitute in equal
proportions solid shortening or real butter (divide them into small pieces). We have found no
noticeable difference in flavor but the crust may be more crisp with real butter. We do not recom-
mend the use of margarine as it tends to make the crust tough.
Liquids: Activate the Yeast and Bind the Dough
When we use the term liquid, we are re f e rring to all wet ingredients used in the recipe. For all
p ro g r a m s except fast bake, it is very important that the liquid temperature is 80°F/27°C. With this
water temperature, the yeast activates gradually to accommodate these programs.
When preparing bread using the fast bake program, all liquid temperatures must be 110°-
115°F/43°-46°C. The warmer temperature is necessary for the yeast to activate quickly to accom-
modate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature.
When removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water
for 15 minutes to bring to room temperature.
Cinnamon and Garlic: Not True Friends of Ye a s t
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion.
Adding cinnamon and garlic to the dough in a bread maker, 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. For more flavor, use cinnamon and garlic as
spread for the bread rather than adding to the dough.
F ruits and Vegetables: Add Flavor and Nutrition
When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if
used in excessive amounts, may inhibit the rising of the bread.
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