In today's world of super highways and fast food restaurants many of us forgo the luxury of quality food for the sake of a take away. When it comes to a freshly bake loaf of bread it doesn't have to be that way. The bread maker machine is one of the best inventions in our modern kitchen today.
The bread maker machine is brilliant. it will make a loaf of bread in half the time it takes if you use the traditional methods. But there are some things they don't tell you in the recipe book. The Flour moisture content will vary depending on how old the flour is and the environment it is in. So no matter how you follow the recipe guide you will not get a perfect loaf every time. There is however two ingredients you can add that will give you a better chance of that perfect loaf.
Wheat gluten is a grain protein which you can add. This is because not all flour has the same protein content. Bread flour has the highest which is followed by all-purpose flour and at the bottom is cake flour. Bread flour costs the most but you don't have to have it. All-purpose flour works well for the making of bread if you add wheat gluten. So instead of buying all different types of flour for the different things you make why not buy all-purpose flour and use wheat gluten when you are making bread. Wheat gluten is not very expensive and you use a tiny amount when making bread. As little as two teaspoons per a loaf, so it will last a long time.
When you decide to add wheat gluten to your bread maker, you will get the very best results adding it to the pan with the flour. The manufacturer of my bread maker machine recommends adding the water before flour so I go and add the wheat gluten straight after the flour gos in as to keep it away from the water.
The second secret ingredient is dough conditioner. The different commercial dough conditioners contain different ingredients, which are commonly a combination of wheat gluten, yeast and other chemicals such as ammonium chloride, DATEM (an emulsifier),ascorbic acid (vitamin C), different calcium salts and sometimes soy.
It is a common problem with bread maker machines that have vertical pans to have a lighter crumb at the top of the loaf and a denser crumb at the bottom. Dough conditioners are here to help solve this problem by strengthening the texture and giving the bread a more consistent rise, leading to a more consistent crumb.
Just like wheat gluten you do not need much. As little as 1/4 of a teaspoon for a 1 1/2 pound loaf gives good results.
If you are going to use either of these two ingredient I have mention all ways real the label as different brands give different results. - 31832
The bread maker machine is brilliant. it will make a loaf of bread in half the time it takes if you use the traditional methods. But there are some things they don't tell you in the recipe book. The Flour moisture content will vary depending on how old the flour is and the environment it is in. So no matter how you follow the recipe guide you will not get a perfect loaf every time. There is however two ingredients you can add that will give you a better chance of that perfect loaf.
Wheat gluten is a grain protein which you can add. This is because not all flour has the same protein content. Bread flour has the highest which is followed by all-purpose flour and at the bottom is cake flour. Bread flour costs the most but you don't have to have it. All-purpose flour works well for the making of bread if you add wheat gluten. So instead of buying all different types of flour for the different things you make why not buy all-purpose flour and use wheat gluten when you are making bread. Wheat gluten is not very expensive and you use a tiny amount when making bread. As little as two teaspoons per a loaf, so it will last a long time.
When you decide to add wheat gluten to your bread maker, you will get the very best results adding it to the pan with the flour. The manufacturer of my bread maker machine recommends adding the water before flour so I go and add the wheat gluten straight after the flour gos in as to keep it away from the water.
The second secret ingredient is dough conditioner. The different commercial dough conditioners contain different ingredients, which are commonly a combination of wheat gluten, yeast and other chemicals such as ammonium chloride, DATEM (an emulsifier),ascorbic acid (vitamin C), different calcium salts and sometimes soy.
It is a common problem with bread maker machines that have vertical pans to have a lighter crumb at the top of the loaf and a denser crumb at the bottom. Dough conditioners are here to help solve this problem by strengthening the texture and giving the bread a more consistent rise, leading to a more consistent crumb.
Just like wheat gluten you do not need much. As little as 1/4 of a teaspoon for a 1 1/2 pound loaf gives good results.
If you are going to use either of these two ingredient I have mention all ways real the label as different brands give different results. - 31832
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Learn more about Bread Maker Machines. Stop by John Ashley Stephens's site where you can find out all about Bread Makers and what it can do for you.
