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In today’s hectic world, many of us are victims of sacrificing high food quality for convenience. When it comes to bread, it shouldn’t have to be. Breadmaker machines are one of the greatest inventions of the modern kitchen.
My bread maker is great it produces a great tasting loaf in less than half the time it takes for traditional methods. However if you read your recipe book you will notice that they leave a few things out. The moisture content in the flour can vary, due to age and environment, and it will make no difference how vigorously you follow the recipe, some of the time it is not going to come out as planed. On the up side there are two ingredients you can add that will help ensure a perfect loaf every time.
Gluten is grain protein and not all flours have the same protein content. Bread flour has a much higher protein content than all-purpose flour and cake flour has even less. Bread flour is more expensive than all purpose flour but both work fine for making bread, you just need to supplement the gluten content. So instead of buying all the different kinds of flour for every thing you do, why not buy all purpose flour and add wheat gluten when you are making bread. It’s not very expensive and you only need to use a tiny amount, just two teaspoons per a loaf will do the trick, so a single can will last you a long time.
When adding wheat gluten to the bread maker machine i get the best result when i add it with the flour. The manufacturer recommends adding the water first before the flour. So once the flour is add i add wheat gluten this is so that the gluten can react with the flour and not before.
The next secret ingredient is Dough Conditioner. Their are lots of commercial bread improver’s which have slightly different ingredients- a combination of wheat gluten, yeast and other chemicals like ascorbic acid(Vitamin C), ammonium chloride, DATEM, different salts of calcium, and maybe some soy.
The main problem with bread makers is that they have a vertical pan which gives light crumb at the top with a denser crumb at the bottom. Dough conditioner help solve this problem by strengthening the texture with gives way for a more consistent rise and a more consistent crumb.
As in the case of wheat gluten, you do not have much. In fact, very few. For 1 1 / 2 pound of bread, I think it is only a teaspoon 1 / 4 of dough softeners enough to give me good results.
Either wheat gluten or dough conditioning, you want to review the proposals on the package for the proposed amounts. With bread improvers, different brands give different results.
Want to find out more about Bread Maker Machines, then visit John Ashley Stephens’s site on how to choose the best Bread Maker for your needs.
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