* I'm using Fleischmann's bread machine yeast. Also, I'm open to advice on bread flour or gluten brands. Please provide explanation for your answer.
Mary P, lol... there are lots of ideas here. If I get one dish done, that will be an accomplishment.
Thanks everyone for your answers.
Mary Contrary
Favorite Answer
I use regular, unbleached all-purpose flour for any bread. I usually use quick rising packaged yeast when I'm using my breadmaker.
The best bread I make is from an old recipe not meant for a bread maker. Since my problem is achy hands when I knead the bread, I start it in the breadmaker using a dough setting. When it is finished I punch it down, put it in two baking pans, let it rise again, and bake it in the oven. Perfect!
Roxanne
Basic Types of Flour The three basic flour categories are: Wholemeal - 100% extraction, made from the whole wheatgrain with nothing added or taken away. Brown - usually contains about 85% of the original grain, some bran and germ have been removed. White - usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed during milling. The choice of flours for home cooking and baking Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required. Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings. Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture. Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry
Anonymous
I bought a bread machine it came with a recipe book and I only use the recipes in the book - which involves instant yeast and precise measurements and recommends strong white flour - I'm in the uk
Anonymous
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Vicky
I use bread flour and it always turns out well. Except for the time I forgot to put the twirly paddle thing in and it was disgusting.