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Carefully shake the bread upside down until the bread falls out of the
bread pan. Allow to cool on a wire rack for 10 minutes before slicing and
slice with bread knife.
TIP:
If kneading paddle comes out in the loaf, remove it with a spatula
or small utensil.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is the most important ingredients of making bread and is
recommended in most yeast-bread recipes. It has a high gluten content
and (so it can be also called high-gluten flour which contains high
protein), and keep the size of the bread from collapsing after rising. Flour
varies by region. The gluten content is higher than the all-purpose flour,
so it can be used for making bread with large in size and higher inner
fiber.
2. All-Purpose Flour
Flour that contains no baking powder, suitable for “quick” breads or
bread made with the Quick settings. Bread flour is better suited for yeast
breads.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made
with all or part whole-wheat flour will higher fiber and nutritional content.
