Bread Maker Machines - The Two Forgotten Ingredients

In today's hectic world, many of us are victims of sacrificing high food quality for convenience. When it comes to bread, it shouldn't have to be. Breadmaker machines are one of the greatest inventions of the modern kitchen.

I love my bread machine, it make the bread, with less than half of working time using traditional methods. There are some things they have left out of the recipe booklet, though. The moisture content of flour can vary depending on the age & the environment, and no matter how strictly you follow the recipe, sometimes the bread doesn't come out to perfection. There are two components, we can help to turn the bread out better.

Wheat gluten is a grain protein which you can add. This is because not all flour has the same protein content. Bread flour has the highest which is followed by all-purpose flour and at the bottom is cake flour. Bread flour costs the most but you don't have to have it. All-purpose flour works well for the making of bread if you add wheat gluten. So instead of buying all different types of flour for the different things you make why not buy all-purpose flour and use wheat gluten when you are making bread. Wheat gluten is not very expensive and you use a tiny amount when making bread. As little as two teaspoons per a loaf, so it will last a long time.

When you add wheat to the bread machine recipes , the best results obtained in is adding it with the flour.The manufacturer of my bread maker machine recommends adding water before flour so I go and add the wheat gluten straight after I put the flour in as to keep it away from the water.


The second secret ingredient is dough conditioner. The different commercial dough conditioners contain different ingredients, which are commonly a combination of wheat gluten, yeast and other chemicals such as ammonium chloride, DATEM (an emulsifier),ascorbic acid (vitamin C), different calcium salts and sometimes soy.

The main problem with bread makers is that they have a vertical pan which gives light crumb at the top with a denser crumb at the bottom. Dough conditioner help solve this problem by strengthening the texture with gives way for a more consistent rise and a more consistent crumb.

As in the case of wheat gluten, you do not have much. In fact, very few. For 1 1 / 2 pound of bread, I think it is only a teaspoon 1 / 4 of dough softeners enough to give me good results.

If you are going to use either of these two ingredient I have mention all ways real the label as different brands give different results.