Pan - 2 Secret Ingredients for best results

In today's fast world, many of us to sacrifice quality of food for the sake of convenience. When it comes to bread, need not be. Machine bread machines is one of the greatest inventions sitting on the kitchen counter today.

I love my bread machine (also known as bread machine, also known as The Cube Great White Wonder!). He makes good bread, with less than half of working time and methods. There are some things you do not say on the cookbook everwell. The moisture content of flour can vary according to age and environment, and no matter how rigorous follow the recipe, sometimes it will not work perfectly. There are two ingredients, we may add, however, to ensure that seek perfection at all times.

Bread Maker

Vital wheat gluten

Gluten is a protein of the grain and not all foods have the same protein. Bread flour has higher protein content of all-purpose flour and cake flour has less. Cost of bread flourmore flour, but will have no problem making the bread, if you complete the gluten content. Instead of buying different types of flour for every little thing you do, buy flour and add the wheat gluten in bread making. It is inexpensive and requires very little use, about two teaspoons per loaf, so you can last long.

Adding wheat gluten in a bread machine recipe, get the best results add to the pan with flour.The manufacturer of my bread machine recommends the addition of water before dinner, so just add wheat gluten after putting in the flour to keep it away from water.

Mass conditioning

The secret ingredient dough conditioner seconds. Several commercial dough conditioners contain different ingredients - often a combination of wheat gluten, yeast and other chemicals such as ascorbic acid (a form of vitamin C), ammonium chloride, DATEM (an emulsifier), different calciumsalt and soy times.

It is a common problem with the decision makers who have bread pans have a slight vertical navigation on top of the loaf and a denser crumb bottom. Dough conditioners help solve this problem by improving the texture and give a more consistent growth, leading to more consistent crumb.

As with wheat gluten, you do not need much. Very few. Bread 1 1 / 2 pound, I think a simple teaspoon 1 / 4 of dough conditioner is sufficient toexcellent results.

Whether it's wheat gluten or your dough conditioner, you need to check the suggestions on the package to the amounts proposed. With a dough conditioner, different brands give different results.

Pan - 2 Secret Ingredients for best results