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11
Tips: Bread Basics
Two things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.
Flour
All-Purpose Flour
Flour that contains no baking powder, suitable for “quick” breads or bread
made with the Quick settings. Bread flour is better suited for yeast breads.
Bread Flour
Bread flour is the most important ingredient of making bread and is
recommended in most yeast-bread recipes. It has a high gluten content and
can keep size of bread from collapsing after rising. Flour varies by region.
For example, American flour is milled from hard spring wheat; Canadian
flour is milled from hard winter wheat.
Self-Rising Flour
Flour that contains baking powder, used especially for making cakes. Do not
use self-rising flour in combination with yeast.
Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with
all or part whole-wheat flour will have higher fiber and nutritional content.
Whole-wheat flour is heavier and, as a result, loaves may be smaller in size
and have a heavier texture.
Other Ingredients
Egg
Eggs can improve bread texture and make bread larger in size. The egg
must be whisked in with other liquid ingredients.
Salt
Salt is necessary to improve bread flavor and crust color. It is also used to
restrain yeast activity.
Shortening, Butter, and Vegetable Oil
Shortening and butter should be cut into small pieces before adding to
liquid.
Sugar
Sugar is “food” for yeast and also increases sweet taste and color of bread.
It is a very important element of making bread rise. White sugar is normally
used; however, brown sugar, powdered sugar, or cotton sugar may also be
called for in some recipes.
Water and Other Liquids (always added first)
Water is an essential ingredient for making bread. See recipe
recommendations for liquid temperatures. Some recipes may call for milk or
other liquids. Never use dairy with the Delay Timer option.
Yeast
Yeast is a living organism and should be kept in the refrigerator to remain
fresh. It needs carbohydrates found in sugar and flour as nourishment.
Yeast used in breadmaker recipes will be sold under several different
names: Bread machine yeast (preferred), active-dry yeast, and instant yeast.
Before using, check expiration date of the yeast. Return to refrigerator
immediately after each use.
Tip:
To check whether yeast is fresh and active:
• Pour 1 cup (237 ml) hot tap water into a measuring cup.
• Add 1 teaspoon (5 ml) white sugar and 1 tablespoon (15 ml)
yeast.
• Place measuring cup in a warm place for about 5 minutes.
• Fresh, active yeast will begin to bubble or “grow.” If it does
not, the yeast is dead or inactive.
Ingredients
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