Basic Ingredients
Wheat Flours
White flours
Wholemeal flours
Strong brown flour
Granary bread flour
Non-wheat flours
Salt
Sweeteners
Fats and Oils
Yeast
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran, and as an inner kernel, which contains the wheat germ and endosperm which, when mixed with the water, forms gluten. Gluten stretches like elastic and the gases given off by the yeast during fermentation are trapped, making the dough rise.
These flours have the outer bran and wheat germ removed, leaving the endosperm which is milled into a white flour. It is essential to use strong white flour or white bread flour, because this has a higher protein level, necessary for gluten development. Do not use plain white flour or self-raising flour for making yeast risen breads in your bread maker, as inferior loaves will be produced. There are several brands of white bread flour available, use a good quality one, preferably unbleached, for the best results.
Wholemeal floursWholemeal flours include the bran and wheat germ, which gives the flour a nutty flavour and produces a coarser textured bread. Again strong wholemeal or wholemeal bread flour must be used. Loaves made with 100% wholemeal flour will be more dense than white loaves. The bran present in the flour inhibits the release of gluten, so wholemeal doughs rise more slowly. Use the special whole wheat programs to allow time for the bread to rise. For a lighter loaf, replace part of the wholemeal flour with white bread flour. You can make a quick wholemeal loaf using the rapid whole wheat setting.
Strong brown flourThis can be used in combination with white flour, or on its own. It contains about 80-90% of the wheat kernel and so it produces a lighter loaf, which is still full of flavour. Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. You may need to add a little extra liquid.
Granary bread flourA combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Use on its own or in combination with strong white flour.
Non-wheat floursOther flours such as rye can be used with white and wholemeal flours to make traditional breads like pumpernickel or rye bread. Adding even a small amount adds a distinctive tang. Do not use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, corn meal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf.
These flours can be used successfully in small quantities. Try replacing 10-20% of white bread flour with any of these alternatives.
SaltA small quantity of salt is essential in bread making for dough development and flavour. Use fine table
salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to
give a crunchy texture. Low-salt substitutes are best avoided as most do not contain sodium.
• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits yeast growth to prevent over-rising and stops the dough collapsing.
• Too much salt will prevent the dough rising sufficiently.
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.
• Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finsih to the
crust.
• Sugar attracts moisture, so improving the keeping qualities.
• Sugar provides food for the yeast, although not essential, as the modern types of dried yeast are able
to feed on the natural sugars and starches found in the flour, it will make the dough more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. Use
the sweet bread cycle for these breads.
• If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be
reduced slightly.
A small amount of fat or oil is often added to bread to give a softer crumb. It also helps to extend the
freshness of the loaf. Use butter, margarine or even lard in small quantities up to 25g or 22ml (1½ tbsp)
vegetable oil. Where a recipe uses larger amounts so the flavour is more noticeable, butter will provide
the best result.
• Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for amounts
over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are concerned about the
cholesterol level.
• Do not use low fat spreads as they contain 40% water so do not have the same properties as butter.
Liquid
Some form of liquid is essential; usually water or milk is used. Water produces a crisper crust than milk. Water is often combined with skimmed milk powder. This is essential if using the same time delay as fresh milk will deteriorate. For most programs water straight from the tap is fine, however on the rapid one-hour cycle it needs to be lukewarm.
• On very cold days measure the water and leave to stand at room temperature for 30 minutes before
use. If using milk straight from the fridge do likewise.
• Buttermilk, yoghurt, soured cream and soft cheeses such as ricotta, cottage and fromage frais can
all be used as part of the liquid content to produce a more moist, tender crumb. Buttermilk adds a
pleasant, slightly sour note, not unlike that found in the country style breads and sour doughs.
• Eggs may be added to enrich the dough, improve the colour of the bread and help add structure and
stability to the gluten during rising. If using eggs reduce the liquid content accordingly. Place the
egg in a measuring cup and top with liquid to the correct level for the recipe.
Yeast is available both fresh and dried. All the recipes in this book have been tested using easy blend, fast action dried yeast which does not require dissolving in water first. It is placed in a well in the flour where it is kept dry and separate from the liquid until mixing commences.
For best results use dried yeast. The use of fresh yeast is not recommended as it tends to give more
variable results than dried yeast. Do not use fresh yeast with the delay timer. If you wish to use fresh
yeast note the following:
6g fresh yeast = 1tsp dried yeast
Mix the fresh yeast with 1tsp sugar and 2tbsp of the water (warm). Leave for 5 mins until frothy. Then
add to the rest of the ingredients in the pan. To get the best results the yeast quantity may need to be
adjusted.
Use the amounts stated in the recipes; too much could cause the bread to over-rise and spill over the top
of the bread pan.
Once a sachet of yeast is opened, it should be used within 48 hours, unless stated otherwise by the
manufacturer. Re-seal after use. Resealed opened sachets can be stored in the freezer until required.
Use dried yeast before its use by date, as the potencial gradually deteriorates with time.
You may find dried yeast, which has been manufactured especially for use in bread machines. This will
also produce good results, though you may need to adjust the quantities recommended.