4
with the recipes included in this book with good results. Canadian Bread Flour
may also be used with good results.
Whole wheat and multi-grain flours contain the bran and germ of the grain.
Although higher in fiber, these flours are lower in gluten than bread flour. Rye
flour does not contain any gluten and therefore, must be used in combination with
other flours. Whole wheat, multi-grain and rye flour typically produce shorter,
denser loaves. Whole wheat flours vary greatly between the United States and
Canada and from one brand to another. The recipes have been developed and
tested using nationally available brands of flour.
Fat
Butter, margarine or vegetable shortening are often interchangeable in most
bread recipes. Vegetable oil should not be substituted for shortening, butter
or margarine (fat adds flavor and tenderness to the dough). low-fat (diet)
margarines are high in water content but maybe substituted with acceptable
results for people on a low fat diet.
Salt
In very small amounts, salt adds flavor and controls the rising action of the yeast,
allowing the dough to rise evenly. In high altitude areas, additional salt may be
needed to improve bread results, however, keep in mind that too much salt may
prevent the bread from rising.
liquid
Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry
milk, and water are the most commonly used liquids in bread recipes. Milk
provides a soft crust, and gives bread a velvety texture. If your recipe calls for
powdered milk and you prefer to use fresh milk, simply substitute the milk for the
water and powder. Water makes a crisper crust.
Sweeteners
Natural sweeteners, such as white or brown sugar, honey, and molasses help
the yeast in a recipe to grow. Sugar serves as food for the yeast. Without sugar,
the yeast will not grow and the bread will not rise. The balance of sugar, salt, and
yeast is a very important part of the bread making process. Sweeteners enhance
the bread flavor and the browning process. If you prefer to use a sugar substitute,
your baking results may vary based on the type and amount of sugar substitute
used.
Yeast
Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat
will kill the yeast, too little will slow the yeast action. Check the expiration date
to be sure the yeast is fresh. The recipes in this cookbook have been tested with
Traditional dry yeast but you may also use Bread Machine yeast.
