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      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).

      Lisa B.

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