Application Guide

Table Of Contents

4 cups bread flour

1 tablespoon plus 2 teaspoons gluten

1 tablespoon sugar

teaspoons salt

teaspoons SAF yeast or 2

teaspoons bread ma-

chine yeast

Using an electric mixer, beat the egg whites until almost stiff and soft peaks are

formed. Set crust on medium or dark, and program for the Basic or French Bread

cycle. Place all the ingredients in the pan according to the order in the manufac-

turer’s instructions, adding the egg whites in with the water; press Start. (This

recipe is not suitable for use with the Delay Timer if using fresh eggs.)

When the baking cycle ends, immediately remove the bread from the pan and place it

on a rack. Let cool to room temperature before slicing.

The Baker’s Glossary of Grain Terms

Grains are picked clean, graded, and sifted of non-grain particles and

dirt before storage. The grains are then conditioned with an application

of water, heat, and air to give a uniform moisture content, which tough-

ens the bran and softens the endosperm for easy separation. Then the

grains are split open to squeeze out the germ and scrape off the bran

layer from the endosperm. These parts are crushed during milling to

make different processed grains and milled to make flour. The list that

follows includes the terms used to distinguish the parts of the grain,

names for grain products to help you decipher package labels and ingre-

dients lists, and common milling terms.

Berry—The whole grain with a loosely attached outer hull, such as

wheat or rye. (The hull gets removed by threshing.)Bleached flour—

Chlorine dioxide gas is used to age the flour and remove the yellow

carotenoid pigment naturally found in wheat flour.

101