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Tips: Bread Basics
Flour (cont.)
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.
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.
Tip:
To check whether yeast is fresh and active:
• Pour 1 cup (240 g) hot tap water into a 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.
(cont.)
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 or powdered 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 Start 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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