Breville Gourmet Baker BBM400 Instruction Book page 20

FLOURS
Bread Flour
Flour is the most important ingredient used
for bread making. It provides food for the yeast
and structures the loaf. When mixed with
liquid, the protein in the flour starts to form
gluten. Gluten is a network of elastic strands
which interlock to trap the gases produced
by yeast. This process increases as the dough
undergoes kneading and provides the dough
with the structure required to produce the
weight and shape of the bread.
Bread flour, also known as bakers flour or bread
maker flour is a high protein (gluten), white
flour. For bread maker baking, we recommend
using bread flour over plain flour as it produces
a tall, springy loaf.
Rye Flour
Rye flour is a low protein (gluten) flour
traditionally used to make pumpernickel and
black breads. Rye flour must generally always
be mixed with a high proportion of bread
flour as it does not contain enough gluten to
develop the structure for a high, even-grained
loaf.
Wholemeal Flour
Wholemeal flour is milled from the entire
wheat kernel, hence it contains all the bran,
germ and flour of the whole wheat grain.
Although breads baked with wholemeal will be
higher in fibre, the loaf is generally smaller and
heavier than white loaves.
Self-raising Flour
Self-raising flour is not recommended for bread
maker baking except for cakes as it contains
leavening ingredients that interfere with bread
making.
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GLAZES
Glazes enhance the flavour of baked breads
and give them a professional finish.
After glazing, breads can be sprinkled with
your favourite seeds and toppings eg. poppy,
sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus
1 tablespoon of water. Brush over dough
before baking.
Melted Butter Crust
Brush melted butter over just-baked bread for
a softer, more tender crust.
Milk Glaze
Brush milk or cream over just-baked bread for
a softer, shiny crust.
Sweet Icing Glaze
Mix 1 cup sifted icing sugar with
1 to 2 tablespoons of milk until smooth.
Drizzle over raisin bread or sweet breads when
they are almost cool.