Welbilt ABM-1OO-4 - Manual (Page 16)

More Tips for Easy Baking
Congratulations on owning a Welbilt automatic bread machine. For best
results, carefully read the owner's manual and recipe booklet. We have also
prepared the following hints and suggestions to assist you in making delicious
loaves of homemade bread for your family and friends.
Yeast
Yeast is the leavening agent that causes the dough to expand or "rise". It is
a living organism that is purchased in a dehydrated, dormant state. When mixed
with warm liquids, yeast is brought back to life. It reacts with the sugar and
starch in the recipe and subsequently develops gases which is what creates the
small air pockets found in baked bread. Since making bread in a bread machine
is different from the traditional handmade method, you should never dissolve
the yeast in liquid. Just carefully follow the instructions given in the Welbilt
recipe booklet for best results.
Bread Flour
Flour is an organic food product that contains many of the natural
properties found in the wheat. Gluten, a natural protein found in wheat, is what
makes bread dough elastic when efficiently kneaded. The higher gluten content
of bread flour, which is available in most local supermarkets, is what produces
high volume loaves of bread. As an organic food product, the gluten or protein
level of flour can vary form harvest to harvest. In order to stabilize the protein
levels of the flour, the mills add dough conditioners such as potassium bromate
or ascorbic acid (a form of vitamin C).
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