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Tips: Bread Basics
Ingredients
Two things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.
Flour
All-Purpose Flour
Flour that contains hard and soft wheats, suitable for general baking. Bread flour is
better suited for yeast breads.
All-Purpose Gluten Free Flour Blend
Is used in a gluten free recipe. 1:1 replacement gluten free flour is substituted in equal
amounts for all-purpose flour in classic recipes or recipes that aren't developed to be
gluten free. This flour does not work well with yeast bread recipes.
Bread Flour
Bread flour is the most important ingredient in 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.
Tips:
To check whether yeast is fresh and active:
• Pour 1 cup (240 g) hot tap water into Measuring Cup.
• Add 1 teaspoon (5 g) white sugar and 1 tablespoon (11 g) 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,
yeast is dead or inactive.
Other Ingredients
Egg
Eggs can improve bread texture and make bread larger in size. 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.
Butter, Shortening, and Vegetable Oil
Butter or shortening should be cut into small pieces before adding to liquid; or butter
should be melted as indicated in recipes.
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 Delay Timer option.
Yeast
Yeast is a living organism and should be kept in refrigerator to remain fresh. It needs
carbohydrates found in sugar and flour as nourishment.
Yeast used in Bread Maker recipes will be sold under several different names: Bread
machine yeast (preferred), instant yeast, and rapid rise yeast. Most recipes state bread
machine yeast.
Before using, check expiration date of yeast. Return to refrigerator immediately after
each use.
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