Mr. Coffee BMR 200 - Manual (Page 13)

BREAD A N D DOUGH INGREDIENTS
FLOURS
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Dread flour is the highest in gluten of the readily available flours. It gives the
tallest results and is the most tolerant of adverse conditions, high temperatures,
high humidity, etc.
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Whole wheat flour still contains the bran and germ from the wheat kernel. It is
lower in gluten and needs to be used only with the WHOLE WHEAT BAKE settings.
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All- purpose flour is used only In some of the DOUGH recipes. II t is not a
substitute for bread flour in a recipe.
Y E A S T
. It is a living organism that causes the dough to rise. ,
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All of the recipes call for active dry yeast.
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Rapid rise andcompressed- yeast are not direct substitutes for active dry yeast.
SALT
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Controls the actlon of the yeast.
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Adds to and enhances the flavor of the bread.
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At altitudes over 7,000 feet additional salt may be used to improve bread ‘results.
SWEETENERS (Sugar Brown or White; Honey;Molasses
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Provides "food" for the yeast to help it grow.
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Enhances the flavor and the browning process of the bread.
FAT (Shortening, Butter, Margarine, Vegetable Oil)
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Adds flavor and enhances the tenderness.
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Increases the “keeping” capabilities of the product.
MILK (Liquid or Dry)
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Increases the nutritional value.
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Produces a soft c r u s t and a velvety texture.
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Enhances the flavor.
GLUTEN
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An elastic substance that is developed from protein when wheat flour is
combined with liquid and then mixed or kneaded.
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Helps give bread its cellular structure .
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Several types of commercial powdered gluten products are available in health
food stores. ‘it is sometimes recommended for use in breadmaker recipes,
especially for recipes that use whole grain flours or when bread flour is not
used. Our recipes do not require the addition of powdered gluten.
EGGS
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Added for flavor, richness and color.
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Do not use recipes containing eggs when using the Delayed Finish feature.
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