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KNOW YOUR INGREDIENTS
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 your ingredients are
fresh.
• FLOUR is the main ingredient in making bread. It provides structure and food for the yeast. Several different types of flour
can be used in your bread maker, but DO NOT USE all-purpose flour, cake flour or self-rising flour as poor results will be
obtained. BREAD FLOUR SHOULD be used in your bread maker as it contains more gluten-forming proteins than all-purpose
flour and will provide tall, well formed loaves with good structure. Several different brands of bread flour are available for use in
your bread maker.
• WHOLE WHEAT FLOUR can be used in your bread maker at the whole-wheat setting. This flour contains the entire
wheat kernel, including the bran and germ; therefore, breads made with 100% or a high percentage of whole-wheat flour will be
lower in height and heavier in texture than bread made with bread flour. The whole wheat setting on your machine has a longer
knead time to better develop the structure of wheat breads for optimum results.
• RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, it cannot be
used alone as it does not contain enough protein to develop adequate gluten for structure.
SPECIAL NOTE ON FLOUR
How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity and even the
manufacturer. While not visibly different, you may need to make some minor adjustments when using different brands of flour as
well as compensating for the humidity in your area. Always store flour in an airtight container. Store whole grain flours (whole-
wheat, rye) in refrigerator to prevent them from becoming rancid.
Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading.
Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment:
• Open cover and touch dough. If it feels a little sticky and there is a slight smear under the knead bar, no adjustment is
necessary.
• If dough is very sticky, clinging to the sides of pan or in one corner, and is more like a batter than a dough, add one
tablespoon flour. Allow it to work in before making any further adjustment.
• If dough is dry and the machine seems to be laboring during kneading, add one-teaspoon lukewarm water at a time. Once
again, allow it to work in before making any further adjustments.
• The dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit
sticky, leaving a slight residue on your fingers-the feel of perfect dough. The bottom of the bread pan will also be clean of any
dough residue.
• DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3⅓ cups bread flour for the 1½ pound loaf. Breads
containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf or 4½ cups for the 2 pound
loaf.
• SUGAR AND OTHER SWEETENERS provide food for the yeast, add height and flavor to the bread and give the crust a
golden color. Types of sweeteners that can be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and
fruits, whether dried or fresh. When using a liquid sweetener such as honey or molasses, the total amount of liquid in the recipe
will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid
sweeteners is to coat the measuring spoon with vegetable oil before measuring. This will help the liquid sweeteners slide right
out.
DO NOT USE ARTIFICIAL SWEETENERS as a substitute for sugar and other natural sweeteners as the yeast will not react
properly and poor results will be obtained.
CAUTION: Be careful to avoid knead bars as possible finger pinching could occur.