Application Guide

3
3
/
4
cups bread flour
1 tablespoon plus 1 teaspoon gluten
1
1
/
2
teaspoons salt
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on medium and program for the Basic cycle; press Start.
(This recipe is not suitable for use with the Delay Timer.)
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 White Flours Ground from
Wheat
Wheat comes in many varieties. Hard red winter wheat, hard red spring
wheat, soft red winter wheat, hard and soft white wheat, and spelt are known
as the bread wheats. The gluten-rich, genetically complicated, hard Ukrain-
ian wheat known as Turkey Red was introduced to the American Midwest
and Canada in the nineteenth century by Mennonite settlers, and provided a
significant increase in wheat production. Today, hybridized high-protein
winter wheat, Triticum aestivum, hybridized from Turkey Red and Egyptian
spelt, is the world’s leading cultivated grain, producing wonderfully elastic
doughs.
Each kernel of wheat has three parts—the bran, endosperm,
and germ. How these parts are milled or sifted out determines what type of
flour is created. White flours all have the bran and the germ sifted out. Each
wheat has distinctive properties that dictate what it will best be used for. The
hard wheats are the most important in bread bakery language. A higher pro-
tein percentage tells you the flour is best for breads, and the dough will turn
out best if worked by machines—such as the electric mixer, bread machine,
or food processor—in which the flour is worked much more vigorously than
it could be by hand.
The following list includes many types of white flour and
my favorites for bread machine baking. Remember that all pre-bagged
brands will differ slightly from each other, giving slight variations to your
bread’s character.
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