Flour
In order for the bread to rise, the flour has to have high protein content. You should always use “bread
flour” (for white bread recipes) in your Bread Maker to get the best results. Do not use all-purpose, cake
flour and self-rising flour.
Unlike white bread flour, whole wheat flour contains bran and wheat germ which inhibit rising. Wheat
breads therefore tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved
by combining whole wheat flour with white bread flour for wheat bread recipes.
Rye bread mix
Rye bread mix contains 85% kernel. The sugar content of most kernels is not high. It is smaller than you
use the white flour; because Rye bread mix contains low gluten flour, but the taste and mouthful cooks
are very good.
Whole wheat bread mix
This flour did not to remove chaff. It contains enough fiber. The chaff can inhabit gluten to run out. It’s
made small and thick than use the white flour. But the taste is delicious (try to use honey whole wheat
bread mix ingredient). It establishes special procedure to make it, but you should spend more time
which the machine is ferment and mix.
Yeast
Yeast is actually a microscopic plant. Simply stated, without yeast, your bread will not rise. When
moistened by a liquid, fed by sugar, and carefully warmed, yeast produces gases which power the
dough to rise. If the temperature is too cold, the yeast will not be activated, if it’s too warm, it will die.
Salt
Salt inhibits rising, so be very careful measuring and ordinary table salt will do.
Butter
Many breads use butter to enhance the flavor and retain moisture. Also can instead with synthetic
butter or olive oil.
Sugars
Sugars sweeten the bread, brown the crust, and lend tenderness to texture. These jobs can be performed
by white or brown sugar, molasses, maple or corn syrups, honey, fruits or other sweeteners.
Liquids
When liquids are mixed with the proteins in flour, gluten formed. Gluten is necessary for rising. Many recipes
use dry milk, but other liquids, such as fruit juice, beer, and water work too. It’s a delicate balance recipe
with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will not rise.
Other ingredients
Fruits and nuts are added later; after the Bread Maker has completed the first knead. The Bread Maker
will beep three times to let you know it is time to add fruit or nuts. If they are added before the fruit nut
beep, the fruit will be pureed due to excessive kneading.
If fresh fruits or perishable ingredients are called for in a recipe (eggs, cheese and milk) do not use the
Delay Bake Option.
Environment
The last important is what environment the Bread Maker working under, the size of bread which baking
in hot and cold environment will differ by 15 percent. Do not put your Bread Maker and locate in
draught, if the room is too moist will influence the result of the bread.
Storage of bread
The bread cooked by one does not include the artificial antiseptic. But if you are storing the bread clean
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