I have like 20lbs of flour and have a bread machine. All my receipes call for bread flour. Is there really a difference? When I first bought a machine (when they first came out) I didn't notice anything about bread flour. Then when I got new one, that's all I see. Bread flour. Yet for wheat bread it's just wheat flour. (Also anyone know the secret to making wheat bread, I can't seem to make it right). The same goes for the yeast. Is using bread machine yeast different from reg. yeast. I have both. I been using the bread machine yeast. I have also used the bread flour. I don't see a difference. My bread still the same. Still a bit hard and not a nice round top. I am thinking of making it the old fashion way but that can be messy with three little ones helping. My husband doesn't like it when I make messes. It's the main reason for making the bread out of the machine. Also if anyone has any pointers on how to make better bread in the machine let me know. I picked up the Better Homes and Garden Best Bread Machine Recipes for 1.5 and 2 lbs loaves. That is the kind of maching I have that makes them two sizes. I have been using my regular flour because I have lots of it and it's cheap. My husband doesn't think there's a difference. I have used in the past and my bread still comes out the same. I have not seen a difference. Has anyone seen a difference between regular flour and bread maching flour. Is there really a difference. I bought one when they first came out and I don't remember there being bread machine flour.
According to Rachael's 4-H book (she's taking a quick breads project this year), bread flour has a high level of glutten. This "adds a toughness that helps trap the gas bubbles made by the leavening agents." In other words, the gluten allows it to rise better. Yes, there is a difference. I always use bread flour when I bake bread. BUT you can still make good bread with "regular" flour. I think, before bread machines, people really didn't bake lots of bread. Those who did would buy "Essential Gluten" and add it to their flour. I've got a box right now that was given to me. Those who make wheat bread often will still add it. But now that bread baking is much more convenient because of the bread machine, they've added it to the bread flour. I love to bake bread without a machine. It took me a LONG TIME to find a recipe that works consistently. If you want a copy of it, let me know!
Amish Country White Bread 3 tbs. sugar 2 tbs. butter 1 tbs. salt 2 cups hot water* 1 tbs. (or 2 pkg.) yeast 1 tbs. sugar 1/2 cup hot water* 6 1/2 cup bread flour *I try to get it between 110° and 120° combine first three ingredients in a large mixing bowl. Pour 2 cups hot water over top. Dissolve yeast with remaining sugar in 1/2 cup wataer. Add to first mixture, mix well. Add enough flour to make a workable dough. Knead for 10 minutes. Place in a greased bowl and cover with plastic wrap. Let rise for 30 minutes. Punch down, cover and let rise again for 15 minutes. Repeat for three more 15 minute periods, for a total of 1 1/2 hours. Divide the dough in half and shape into two loaves. Place in a greased 9x5" bread pan. Cover loosely with plastic wrap. Let rise 30 minutes. Remove plastic wrap and bake at 400° for 30 minutes. remove from pans and butter tops to soften.
Jackie--I would love it also. I have only just begun to tackle my yeast phobia again (nothing I had ever baked turned out properly). I have been doing cinnamon rolls, but I would love to try real loaf bread.
Deanna, do you knead it long enough? There really is a notable change in the texture of the dough when it's been "long enough". I can't explain it other than that! I taught myself to bake bread, and I wasn't kneading long enough. Then one day I did by accident, and went "OH!!! THAT'S what they meant by 'smooth and elastic'!" (We posted at the same time, btw. The recipe is BEFORE your post!)
Thank you, thank you. I will certainly try it and look for that texture change. I appreciate the help.
I use regular flour in a bread machine alot. Jackie is right it just don't raise all the way but it's great the family loves it.
I can never get my bread to rise right when I make it by hand! How do you get it to rise? Does it need to be in a warm place? Where do you put yours after kneading it to let it rise?
I use regular flour alot when baking bread. When you make quick breads...like banana..I am not sure how much it matters. However, for yeast breads it does make a difference. But my family still loves bread made with regular flour. I don't have a bread machine. I think that would take all the fun out of making bread. lol. However, I do use my kitchenaid mixer to knead most of the time. My bread doubles after letting sit in a bowl with a warm hand towel on top of it or in an oven set to very very low on warm. Then depending on the bread, you need to punch it down and work with it a bit and then let it rest again. It will continue to rise then also. But I have found that letting it rise in a warm place and covered is the best bet.
Ava Rose, that is what I do to get my bread to rise is put it in a warm oven and let it rise. Then punch it in the middle when I am ready to work with it.
If you have a gas oven, the pilot light keeps it warm enought to rise well, with the door slightly opened. If you have an electric oven (like I do) you preheat the oven at the lowest setting (warm or 150°), and then TURN IT OFF. The bread I bake has to punched down a lot, but it's the only recipe I've been able to make consistently! Again, I use Bread Flour most of the time. Rachael's 4-H book, BTW, says that bread flour is NOT recommended for quick breads.
After just PMing some back a question, I found my answer. Using regular flour, my bread won't rise to the top of the container. I have found 2 of my 3 bread pans. Once I find the third, we will try the receipe. My daughter wants to learn how to make bread. It's also the reason I been using the bread machine. What I don't get, she helps make it but won't eat it. It don't taste like the store bought bread. I have something about making breads that I got from the 4-H office. It's burried under the other books I got from them. Thanks for the replies
That is what I thought! THanks, Jackie! I knew a woman who used bread flour to make chocolate chip cookies. I thought they tasted terrible. lol. She thought that was her secret ingredient. To each his own, I guess. Speaking of making cookies with something different...ever try cake mix cookies? I have tried a few...they have a strong flavor...so for some flavors that is good and for others it is a bit much.
My husband was told by a guy at work to add a pudding mix to the choclate chip cookies (while mixing it). Haven't tried it.
I heard the pudding mix too. would think it would be like the cake mix one. don't care for them. but thats me.
I don't care for the cake mix ones very much either. You can add pudding mix to cookies and cake mixes. If you add chocolate fudge pudding to a devil's food chocolate cake mix, the results will be divine. In fact, I make homemade chocolate fudge cake and the pudding mix in the cake is a close second. When in a rush I do it this way with fantastic results. Adding vanilla pudding and butterscotch pudding to a yellow cake is great also. Whenever you are rushed a cake mix and pudding makes it taste like you worked on it for hours. lol.
