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Machine-made breads require a few basic ingredients. These include flour, yeast, eggs, salt, sugar, fats and liquids.
Flour
Flour is the starting point of bread making. The quality of flour determines the quality of bread. Every type of flour acts differently when mixed with various ingredients and when under different situations. This is why it is important to always use the type of flour required by the recipe. However, the most commonly flour in bread baking is wheat flour. Wheat flour is available in an array of choices such as bread flour, all-purpose flour, and whole wheat flour. Bread flour is stronger that other wheat flours. It can also withstand the actions of the bread maker better than the rest. Bread flour also has a higher protein content which helps the gluten to develop better. Note that bread flour contains more gluten than all-purpose flour. This makes it great for bread loaves, which provides the bread with extra height.
Flours from other grains like rice, rye, corn, buckwheat or oat can also be used to make some bread recipes. But ensure that the flour is as fresh as possible. If you’ve got the time, you may grind it yourself. Breads produce from home-milled flours usually emerge lighter and moister. Be careful when buying whole wheat flour. Some of the ones available in the supermarkets have been processed to remove oils. The items for sale may also be or may not contain100% wheat flour.
When putting the flour in the measuring cup, do not pack it in but spoon the flour in and then level with a spatula. Using the measuring cup as a scoop will result in using more flour than the recipe calls for. When too much flour is used in a recipe, the produce comes out hard and dense. Store flours in moisture-proof, air-tight containers to prolong its shelf life, keep it dry and fresh and also prevent bugs from getting to it.
Fats
Butter, oil, and margarine are the common fats used in bread making. Fats enhance the flavor, lubricate the dough and improve the texture of the bread, keeping it crumb tender. It also ensures that the bread stays fresh for longer (by a day or two). Almost any fat, such as lard, peanut oil or olive oil can be added to bread dough. Fats can also be substituted for another. For instance, if the recipe requires 1 cup of butter, you can choose to use any other cup of your desired fat.
On the other hand, if you do not want to use any fat but desire the benefits it delivers to your baked bread; go for prune butter, apple butter or applesauce. These will work just fine! Cut your butter or margarine into small pieces before using so that it can blend well with the other ingredients
Yeast
Various types of dry yeast are available in the market. These include active dry yeast, bread machine yeast, rapid rise yeast and instant yeast. For yeast to work, it must be fresh. It is therefore important to check the "Best if used by" date on the package before buying. If unsure of the yeast to buy, simply select one that is labeled’ active dry” or buy yeast that indicates on the jar that it is specifically for bread maker machines. Packets of yeast sold in the stores usually hold 21/4 cup of active dry yeast. In most cases, one packet can be used to replace 2 teaspoons of yeast when making bread in bread machines.
There is no need to refrigerate or freeze unopened dry yeast. Simply store it in a cool dark place. After opening, refrigerate for up to 4 months or store frozen for up to 6 months. Do not use active dry yeast for express or rapid bake bread machine cycles. If using Instant yeast, use 1/2 teaspoon per 1 cup of flour in your recipe for regular cycle bread machines. But if using rapid or express bread machine cycles (that take less than 2 hours to process bread), be sure to double or triple the amounts of yeasts. Every machine comes with its own suggested liquid temperatures, be sure to follow your manufacturer’s instructions.
All types of dry yeast are suitable to be used for recipes. Bread machine yeast is an instant type─ about 50 percent faster. Instant yeast is also stronger than other types and is faster-acting yeast that can be very well-suited when using bread machines. Do not use the rapid-rise yeast as it isn’t too suitable for bread machines. It rises too quickly, giving it the dough no time to develop its flavor. You may only use it when you are in a rush or when you use the rapid-bake cycle in your bread machine.
Do not place the yeast in a position of direct contact with sugar or salt. This will impede the yeast’s activity. Using the back of a spoon, make a shallow indentation on top of the flour and sprinkle the yeast into the centre. This will make it impossible for the yeast to touch the liquid until the machine starts to mix. If the yeast and liquid come in direct contact before the machine starts mixing the yeast will become active and can make a huge mess out of the bread maker.
Eggs
Eggs help dough to rise well. Eggs act like a leavening agent. The fats from the yolk soften the crumb and make the texture a bit light. Additionally, eggs contain the emulsifier lecithin which increases the general consistency of the loaf. It is important to use fresh eggs at all times. Use the right size of egg as indicated in the recipe, so that there’ll be no disruption in the balance between wet ingredients and dry ingredients. It is advisable to place the egg to be used in a bowl and on the counter, so that the egg will attain room temperature, after an hour or two. Beating cold eggs will prevent enough eggs from getting into the mixture.
If using eggs, honey or butter, it is advisable to go for the organic, local type. Local and organic ingredients are often fresher and have a way of improving the texture and flavor of the finished product.
Salt
Salt is a vital ingredient for bread made in bread makers. It controls the rising process so the yeast does not react so much, rise too much and cause the dough to spill over to the machine from the bread bucket. Salt also enhances the flavors of your bread recipe. Always add salt to your recipe, even if you are on a low- sodium diet. A little amount of salt is enough to penetrate and spread all through the dough and bring out a balanced flavor in every slice. Then again, if you really want salt-free bread, you may need to reduce the amount of yeast in your recipe.
While you can use any kind of salt to bake bread, do not use salt substitutes. Salt substitutes can damage the yeast and your bread as well. Additionally, do not use curing salt as an ingredient for baking. They are meant for meats; not bread.
Sugar
Sugar, along with honey and other sweeteners, aids the browning of the brown. They also soften the texture of the dough and the bread. They make the crust crispy as well. However, their primary role is to feed the yeast, which results in a faster rise. Add moderate amount of sugar in your bread machines.
Liquid
Do not use hot liquids in your bread maker. The liquids must be at room temperature or at most, a bit warmer. Hot liquids will destroy the yeast, while room temperature liquids will work well with the yeast. Take out buttermilk or yoghurt from the refrigerator, if using, to enable it warm up for a while before using in your bread machine. This is particularly important if you want to use the Rapid Cycle option.
