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17
The Vital Ingredients
FLOUR
Flour is the most important ingredient used for bread making. It provides
food for the yeast and structures the loaf. When mixed with liquid, the
protein in the flour starts to form gluten. Gluten is a network of elastic
stands, which interlock to trap the gases produced by yeast. This process
increases as the dough undergoes kneading and provides the dough with
the structure required to produce the weight and shape of the bread.
White Wheat Flour
The flour used in the bread machine should be bread or baker’s flour.
There is no need to sift the flour. Plain flour is most readily available,
however best results are obtained with flour that has 11-12% protein.
For this reason, the recipes in this book requiring bread flour have been
made with flours with 11-12% protein. This is normally indicated on the
packaging. Do not use self-raising flour until indicated in the recipe.
When using a low protein, stone ground, wholemeal or plain flour
the quality of the bread can be improved by adding gluten flour.
Baker’s or Bread Flour
Several brands of baker’s or bread flour are available nationally at larger
supermarkets. Baker’s flour was used for the development of most of the
recipes contained in this guide. It is a high protein, white wheat flour, with
11-12% protein content, ensuring a higher quality and consistency to the
baked bread.
NEW ZEALAND ONLY
‘Elfin High Grade White Flour’ and ‘Champion High Grade Flour’
These are high protein, white bread flours, containing 12% protein.
Wholemeal Flour
Contains all the bran, germ and flour of the wholewheat grain. Although
breads baked with wholemeal flour will be higher in fibre, the loaf can be
lower in height and heavier in texture depending on the protein level of the
flour. Wholemeal flour with low protein can be improved by adding gluten
flour or replacing 1 cup of wholemeal flour with bread or baker’s flour.
Rye Flour
Popular for continental bread making, rye flour is low in protein and so it is
essential to combine rye flour with bread flour to make bread successfully
in the bread machine. Rye flour is traditionally used to make Pumpernickel
and Black breads.
Gluten Flour
Gluten flour is a concentrated mixture of gluten-forming protein and wheat
flour. Adding gluten flour can improve the structure and volume of bread
when using a low protein, stone ground, wholemeal or plain flour. Gluten
flour can be purchased at most health food stores.
BREAD MIXES
These convenient mixes contain bread 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 ‘Defiance’, ‘Laucke’ and
‘Kitchen Collection’ are available nationally from major supermarkets.
Recipes for some bread mix brands are listed in the Easy Bake recipe
section of this book (refer pages R34-R37).
For information on other brands of bread mix, contact the manufacturer
listed on the package.
NEW ZEALAND ONLY
Bread mix brands such as “Elfin” are available.
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.
A commercial bread improver has been used in some of the bread recipes
listed in the ‘Easy Bake’ recipe section of this book. A crushed Vitamin C
tablet or Vitamin C powder can be used as a bread improver and added to
the dry ingredients.
Adding a bread improver will help strengthen the framework of the
bread resulting in a loaf that is lighter in texture, higher in volume,
more stable and with enhanced keeping qualities.
SUGAR
Sugar provides food for the yeast, sweetness and flavour to the crumb
and helps brown the crust. 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 granulated
‘Splenda’ as a sugar substitute.
NEW ZEALAND ONLY
Sugar can be reduced for more improved results.
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).
Fresh milk should not be substituted for powdered milk unless stated in
the recipe. Low fat or skim milk powder can be used with good results.
Soy milk powder can also be used by produces a denser loaf.
SALT
Salt is an important ingredient in bread making. However, salt inhibits
the rising of the bread, so be careful when measuring, as it should be
accurate. Refer to Questions and Answers (page 20).
NEW ZEALAND ONLY
Salt may be reduced for improved results.
FAT
Butter, margarine or oils, such as vegetable, safflower, sunflower, canola,
etc., will add flavour, retain the moisture and enhance the keeping
qualities of the bread.