Andrew James AJ000573 Premium Bread Maker with Integrated Scales - Manual (Page 19)

19
If you do not remove your bread from the bread maker, the KEEP WARM function will
automatically come on.
Ingredients Information
Bread flour
Bread flour has a high gluten content (it can be also be called high-gluten flour which
contains high protein), it has good elasticity and can keep the bread from collapsing
after rising. As the gluten content is higher than normal flour, it can be used for making
larger sized breads. Bread flour is the most important ingredient in making bread.
Plain flour
Flour that contains no baking powder is ideal for making express breads.
Whole-wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-
wheat flour is heavier and contains more nutrients than common flour. The bread
made by whole-wheat flour is usually small in size. So many recipes usually combine
the whole-wheat flour and bread flour to achieve the best result.
Black wheat flour
Black wheat flour, also known as “rough flour” is a high fibre kind of flour and is similar
to whole-wheat flour. To obtain a large size after rising, it must be used in combination
with a high proportion of bread flour.
Self-raising flour
A type of flour that contains baking powder that is generally used for making cakes.
Corn flour and oatmeal flour
Corn flour and oatmeal flours are ground from corn and oatmeal separately. They are
the additive ingredients for making rough bread, which is used to enhance the flavour
and texture of the bread.
Sugar
Sugar is a very important ingredient, which increases the sweet taste and colour of the
bread. Sugar is also considered as nourishment for the yeast. White sugar is largely