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Sunday, January 17, 2010

NEW... (BUT THE SAME ) BREAD MACHINE

Few years ago, I made an extensive search for  a very good bread machine... That means for me a bread machine that can make a tall, raised, fluffy WHOLE WHEAT / RYE bread. Thanks god with MACY'S!!  I bought, one by one, about 8 brand bread machines, bake a whole wheat, loaf.  If the bread was not good, not raised, I was going back to store... So I find only one perfect: for any kind of flour, for any recipe, for  any combination.... a perfect loaf, every time!!

Zojirushi BBCC-X20 Home Bakery Supreme Bread Machine Maker



 My father bought one, my brother bought one, and for  this Christmas I bought a new one, the second one, same brand... a gift for my soul, a gift for my "BREAD BAKING CHALLENGE".

First, the white bread, a perfect loaf, warm, soft fluffy.... very good for butter and honey... a treat!






 Because I am into the research mood, for this bread baking challenge, I would like to search all the flours, the ingredients, the gluten component, the main things that help to make a very good, tasty bread, THAT I LOVE SO MUCH!

The type of flour used will ultimately affect the finished product. Flour contains protein and when it comes in contact with water and heat it produces gluten, which gives elasticity and strength  to baked products. http://www.joyofbaking.com/flour.html



Five roses flour, largely used in Europe for pastry and sweet breads, is an American "All purpose flour" with some added products:

bleached wheat flour, ascorbic acid added as a dough conditioner, niacin, iron, thiamine, mono-nitrate, riboflavin, enzyme (improves yeast baking) and folic acid.