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Thread: Breadmaker flour/yeast
02-16-2006, 05:06 PM #1
Do those of you who have breadmakers know what is different about flour
made specifically for bread machines? It costs significantly more than
regular flour. Also yeast--the directions with the bread machine say use
bread machine yeast.
Is there anything you can add to regular flour to make it the equivalent
of flour for bread machines?
Date: Sat Jun 7, 2003 6:57 pm
Subject: Breadmaker flour/yeast
02-16-2006, 05:07 PM #2
I use regular flour and regular yeast. I have heard that bread flour and
bread machine yeast makes "better" bread, but the bread I make turns out
just fine w/o it.
I can't imagine what you could do to flour, other than mill it differently
(finer or coarser).
From: "DH" <canyon_rat>
Date: Sat Jun 7, 2003 10:55 pm
Subject: RE: Budget101.com : Breadmaker flour/yeast
02-16-2006, 05:07 PM #3
I have to agree...I use reg. flour and active dry yeast, and bread
turns out fine for me...but then again I try to stay away from
recipes that call for bread machine flour and yeast...there are so
many recipes out there without it...jodi
02-16-2006, 05:08 PM #4
Jodi,what is your best source for bread recipes for breadmachine?
02-16-2006, 05:09 PM #5
Here's how "The Bread Machine Cookbook" by Donna Rathmell German defines the
"All Purpose Flour: A blend of hard and soft weats that may be used for a
variety of baking needs including breads and cakes. All purpose loses many
of its natural vitamins and nutrients during the milling process. Hence, it
is usually "enriched" by replacing 4 of those nutrients: iron, thiamine,
riboflavin and niacin. Bleached all purpose flour is chemically whitened
while unbleached flour is allowed to whiten naturally.
Bread Flour: The recommended flour for most of the recipes in this book.
It is derived from hard wheat, meaning it is higher both in protein and
gluten. You will find that bread flour will give you a finer grain bread.
You may also hear this bread referred to as bromated, which is a dough
conditioner used to enchance the gluten's development."
Here's what it said about gluten. "While making yeast breads, you normally
use a wheat flour base which, when kneaded, develops gluten. The gluten
forms an elastic substance which traps the carbon dioxide released from the
yeast. This is the key ingredient in the wheat which makes the dough rise.
Other flours with less gluten must be mixed with wheat flour to a maximum
ratio of 1 to 1. The higher the non- or low-gluten flour amount, the
smaller and denser in texture your bread will be."
OK, so there's the "science" behind it. Very simply, I was taught that
bread flour has gluten in it, which makes your dough rise better and gives
you a better texture. Some recipes I have call for gluten specifically,
never more than 2 tablespoons. If you don't want to buy bread flour, I
would think (again, I'm no expert) that you could just add some gluten to
your machine with regular flour and get the same results. I'd add 1
tablespoon at first and increase it or decrease it the next time as
You can buy gluten at any health food store. I found it a couple of years
ago at Wal Mart, and I still have the same box. (I use bread flour, so I
don't need gluten often.) It's less than $3 a box, but I can't remember
exactly how much.
Hope this helps.
02-16-2006, 05:32 PM #6
Bread machine flour has a higher protein content so you are supposed to end
up with a nicer final product. In Canada the regular all purpose flour has a
higher protein content than that bought in the United States so it would be
considered essentially like bread machine flour.
I believe (but don't quote me on it) that some bread machine recipes call
for gluten to be added to the dough (which is what a higher protein content
results in) to give the baked bread the body it needs.
This is my understanding of the issues after doing some reading up on it a
couple months ago (I wanted to know the exact same thing you did so
"researched" the answer a bit).
02-16-2006, 05:32 PM #7
Thanks to DH, Karla, Jodi, Lisa and any I've missed on advice on bread
I will try it with regular yeast and flour and also with added gluten and
02-16-2006, 05:32 PM #8
I do a LOT of bread making at our house (typical week is three loaves of
Italian, four of whole wheat) and personally I wouldn't think of owning a
machine. Yes, it does take a little time to knead, etc. but no more than any
other kitchen chore. I find kneading theraputic (much nicer than kicking the dog
and a better work out!) Also, DW is a pizza fanatic and we have gotten our pizza
crust recipe down to about 5 min. from pulling out the dough bowl to chunking it
in the fridge (we generally make the dough a day in advance because it's easier
to work and has a nicer texture if it rises slllloooowly.) Someone mentioned
bread flour. Yes, it is higher in gluton, but in my area it's also higher in
price. I just use AP flour with good results.
The Following User Says Thank You to Savin' Moola For This Useful Post:
02-16-2006, 05:32 PM #9
Could you please share your recipes for the homemade bread? Thanks
02-16-2006, 05:33 PM #10
I have a great recipe for French bread, if you want me to post mine....
02-16-2006, 05:33 PM #11
I would like it please.
Marla in Round Rock
02-16-2006, 05:33 PM #12
Yes, I would appreciate that. I would also love one for homemade wheat bread to
make my hubbies sandwiches for work on. Thanks and God bless, Lee
02-16-2006, 05:34 PM #13
Randal, dould you give recipes etc. I do not have abread machine-i feel
that I would tire of it and it would just sit there.Your way would give me
hand exercise, Ilike the use of AP flour to. Please share your info. thanks
02-16-2006, 05:34 PM #14
This is an ABM recipe, but is can be done by hand. It is the best
tasting recipe I have found. Just do it like a regular dough, with
letting it rise 2X. I have substituted 1/4 c flax meal (or 1/4 c whole
wheat flour) for 1/4 c of flour.
Sm. Med Lg
Water 1/2 c 2/3 C. 1c
Salt 2/3t. 3/4t. 1 1/4t.
Sugar 1/2t 2/3t. 1t.
Flour 1.5 c. 2 c. 3 c. (all-purpose type)
Yeast 1t 2t. 1T.
Put ABM on dough setting. When done, split into half (if making the
large recipe). Put 1 in a freezer baggie, label & freeze for later.
The other, roll out into a rectangle, then roll the rectangle into a
torpedo shape. Make several diagonal slices with a knife across the
dough. Place in the center of your stone (or cookie sheet) with seam
side down, place in the microwave and set the timer for 30 mins to 1
hour. (I just use the microwave since it hides the dough and keeps it
out of my way). While rising, set the oven to preheat to 375 deg. Cook
it for 20 mins.
To cook the frozen dough, thaw it. Roll it out and shape it. Follow
02-18-2006, 10:57 AM #15
- Join Date
- Feb 2006
Since so many of you have been talking about breadmaking lately, I just thought I would tell all you new breadmakers(or newly frugals) that you can purchase yeast at a health food store for about 1/3 the price of the strips at the grocery store. I paid under $6 for 1 lb. at the health food store compared to the grocery store's .99 for a 3/4 oz. strip. And in case you're not sure, each envelope of a strip is 2 1/4 t., so if your recipe calls for 1 packet of yeast, use 2 1/4 t. of your cheaper, bulk yeast.
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