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Introduction to bread ingredients
• All purpose flour/plain flour:
All purpose flour is a blend of refined
hard and soft wheat flours specially
suited for making cakes. This type of
flour should be used for the recipes in
the "cake/quick bread section".
• Strong white flour/bread flour:
Bread flour is a high gluten/protein flour that has been
treated with conditioners that give dough a greater
suitability for kneading. Bread flour typically has a higher
gluten concentration than all types of all purpose flour
however, depending on different milling practices, this may
vary. Strong plain flour or bread flour are recommended
for use with this breadmaker.
• Whole wheat flour/wholemeal flour:
Whole wheat flour/wholemeal flour is milled from the
entire wheat kernel which contains the bran and germ and
makes it heavier and richer in nutrients when compared to
white flour. Breads made with this flour are usually smaller
and heavier than white loaves. To over come this whole
wheat flour/wholemeal flour can be mixed with Bread flour
or strong plain flour to produce a high
light textured bread.
• Self-raising flour:
Self-raising flour contains unnecessary leavening
ingredients that will interfere with bread and cake making.
It is not recommended for use.
• Bran:
Bran (unprocessed) and Wheat Germ are the coarse outer
portions of the wheat or rye grains separated from flour by
sifting or bolting. They are often added in small quantities
to bread for nutritional enrichment, heartiness and flavour.
They are also used to enhance the texture of bread.
• Oatmeal:
Oatmeal comes from rolled or steel-cut oats. They are
used primarily to enhance flavour and texture.
• Yeasts (active dry yeast)
Yeast through a fermentation process produces gas
(carbon dioxide) necessary to make the bread rise.
The yeast must be able to feed on the sugar and
flour's carbohydrates in order to produce this gas. Fast
action granular yeast is used in all recipes that call for
yeast. There are basically three different types of yeast
available, fresh, traditional dry active and fast action. It
is recommended that fast action yeast be used. Fresh
or compressed cake yeast is not recommended as
they will produce poor results. Store yeast according to
manufacturers instructions. Ensure your yeast is fresh
by checking its expiration date. Once a packet of yeast
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Bread making made simple
is opened it is important that the remaining contents be
imediately resealed and refrigerated as soon as possible
for future use. Often bread or dough, which fails to rise,
is due to stale yeast being used. The following test can be
used to determine whether your yeast is stale and inactive:
• Place half a cup of lukewarm water into a small bowl or
cup.
• Stir 1 tsp. of sugar into the water then
• sprinkle 2 tsp. of yeast over the surface.
• Place bowl or cup in a warm area and allow it to sit for 10
minutes undisturbed
• The mixture should foam and produce a strong yeast
aroma. If this does not occur, discard mixture and start
again with another packet of dried yeast
• Sugar:
Sugar is important for the colour and flavour of breads. It
is also food for the yeast as it is part of the fermentation
process. Artificial sweeteners cannot be used as a
substitute for sugar as the yeast will not react properly
with it.
• Salt:
Salt is necessary to balance the flavour of breads and
cakes, and also for the colour of the crust that develops
during baking. Salt also limits the growth of yeast. The
amounts shown in the recipes should not be increased.
For dietaryreasons it may be reduced, how ever, your
baking may suffer.
• Liquids/milk:
Liquids such as milk or a combination
of powdered milk and water, can be used when making
bread. Milk will improve the flavour, provide a velvety
texture and soften the crust, while water alone will
produce a crispier crust. Some recipes call for juice
(orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry
skimmed milk.
• Eggs:
Eggs add richness and a velvety texture to bread doughs
and cakes.
• Sunflower oil:
'Shortens' or tenderises the texture of
yeast breads. Butter or margarine can
be used as a substitute. If butter or
margarine is used directley from the
refrigerator it should be softened for
easier blending during the
mixing cycle.
• Baking powder:
Baking powder is a raising agent used in cakes. This type
of raising agent does not require rising time before baking
as the chemical reaction works when liquid ingredients
2018-09-27 02:14:55 PM
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