6
Tips for Perfect Bread
Two things can ensure a perfect loaf of bread: precise measuring and quality
ingredients. Paying close attention to these areas will go a long way toward
successful breadmaking.
Measuring
Exact measuring is very important
when using a breadmaker. For the
most precise measurements you
should use two different types of mea-
suring cups. Liquid measuring cups are
usually clear glass or plastic with a
spout for ease of pouring. Measure the
liquid ingredient into the cup but do not
raise the cup to your eye level to check.
Set the cup on the counter and lower
yourself to check the liquid level.
Dry measuring cups are usually sold in
a nested set that are level across the
top of the cup. To measure flour, first
stir the flour to aerate it.
Then spoon
flour into the measuring cup and using
the straight edge of a knife, scrape off
the excess. Do not shake the flour to
level.
Loaf Sizes
One pound, 1
1
⁄
2
-pound, and 2-pound
breadmakers do not actually refer to
the weight or size of the loaf. These
actually refer to the capacity of the
bread pan in the breadmaker. This
breadmaker pan has a 2-pound loaf
capacity and can also make a 1-pound
or 1
1
⁄
2
-pound loaf.
Prepared Mixes
Most prepared mixes purchased from a
grocery store work best on Program 1.
Ingredients
Bread flour
is recommended in most
yeast-bread recipes. See Measuring tips
to ensure proper flour measurement.
Flour varies by region. For example,
American flour is milled from hard spring
wheat. Canadian flour is milled from hard
winter wheat. The percentage of natural
gluten varies, therefore, the bread varies.
Gluten,
a protein, is the component that
gives bread its structure. While bread
flour has a higher gluten content than
all-purpose flour, all-purpose flour will
also work well. Gluten should be added
to all-purpose flour. Gluten is available at
specialty stores, health food stores, and
some grocery stores. Follow package
directions for the amount of gluten
needed per cup of flour. Gluten may
be added to bread flour to eliminate a
concave top on the bread loaf.
Yeast
formulated specifically for bread-
makers has a finer grain and is
sometimes called instant yeast. Regular
active dry yeast can also be used in the
breadmaker. Make sure the yeast is
fresh. Check the expiration date printed
on every package or proof the yeast. To
proof, mix 1 cup hot tap water, 1 table-
spoon of yeast, and 1 teaspoon of sugar.
Let sit for 5 minutes. If the mixture bub-
bles or “grows” the yeast is active and
fresh.
Egg yolk
should be broken in recipes
that use eggs.
The Weather
Extremely dry or extremely damp and
humid weather can affect your bread
because flour absorbs moisture. During
the
first 5 to 10 minutes
of the bread-
maker mixing and kneading,
look at
the dough in the machine.
The dough
should look like a smooth ball. It should
not be dry or crumbly. It should not be
sticky. Make any adjustment to dough
by adding water or flour, 1 tablespoon
at a time, while the dough is still in the
first stages of mixing.
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