Gluten Flour
Gluten Flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and whole meal flour.
BREAD MIXES
These convenient mixes contain flour, sugar,
milk, salt, oil and other ingredients such as
bread improvers. Usually only the addition of
water and yeast is required. Bread mix
brands such as ‘Kitchen Collection’,
‘Defiance’, and ‘Lowan’ are available
nationally from major supermarkets.
Recipes for these bread mix brands are listed
in the Easy Bake recipe section of this book.
For information on other brands of bread
mix contact the manufacturer listed on the
package.
NEW ZEALAND ONLY
Bread mix brands such as ‘Country Harvest’
are available.
POWDERED MILK
Milk and milk products enhance the flavour
and increase the nutritional value of the
bread. Powdered milk is convenient and easy
to use (store in an airtight container in the
refrigerator). Low fat or skim milk powder
can be used with good results. Soy milk
powder can also be used but produces a
denser loaf. Fresh milk should not be
substituted unless stated in the recipe.
BREAD IMPROVER
Several brands of bread improvers are
available nationally in supermarkets and
health food stores. The ingredients in a bread
improver are usually a food acid such as
ascorbic acid (Vitamin C) and other enzymes
(amylases) extracted from wheat flours.
Adding a bread improver will help
strengthen the dough resulting in a loaf that
is higher in volume, softer in texture, more
stable and has improved keeping qualities.
A simple bread improver can be a crushed
unflavoured 250mg Vitamin C tablet added to
the dry ingredients.
SUGAR
Sugar provides sweetness and flavour, browns
the crust and produces food for the yeast.
White sugar, brown sugar, honey and golden
syrup are all suitable to use. When using
honey or golden syrup it must be counted as
additional liquid. We have successfully tested
granular ‘Splenda’ brand low calorie sweetener
as a sugar substitute.
NEW ZEALAND ONLY
Sugar can be reduced for more improved
results.
THE VITAL INGREDIENTS cont’d
19
FLOUR
Flour is the most important ingredient used
for bread making. It provides food for the
yeast and gives structure to the loaf. When
mixed with liquid, the protein in the flour
starts to form gluten. Gluten is a network of
elastic strands that interlock to trap the gases
produced by yeast. This process increases as
the dough continues kneading and provides
the structure required to produce the weight
and shape of the baked bread.
White Wheat Flour
The flour used in the bread machine should
be suitable for making bread. Baker’s, Bread
or Plain flour may be used. Plain flour is
most readily available, however, best results
are obtained from flour with at least 11%-
12% protein content. For this reason, the
recipes in this book requiring Bread Flour
have been made with flour with 11% protein
content. This is normally indicated on the
packaging. Do not sift the flour or use self-
raising flour unless indicated in the recipe.
“Defiance” Brand
Baker’s Flour
This flour is available nationally at larger
supermarkets and was used for the
development of the recipes in this book that
required Bread Flour. It is a high protein,
white bread flour, with 11% protein.
NEW ZEALAND ONLY
‘Elfin High Grade White Flour’ or ‘Champion
High Grade Flour’ are high protein, white
bread flours containing 11-12% protein.
Wholemeal Wheat Flour
Contains the bran, germ and flour of the
wheat grain. Although breads baked with
this type of flour will be higher in fibre, the
loaf may be heavier in texture. Lighter
textured bread can be achieved by replacing
1 cup of wholemeal flour with white bread
flour.
Rye Flour
Popular for bread making, rye flour is low in
protein so it is essential to combine rye flour
with bread flour to make the bread rise
successfully in the bread machine. Rye flour
is traditionally used to make the heavy,
dense Pumpernickel and Black Breads.
THE VITAL INGREDIENTS
18
When using a low-protein,
plain, stone ground or whole
meal flour the quality of the
bread can be improved by
adding gluten flour.
