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!!
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.
Zojirushi BBCC-X20 Home Bakery Supreme Bread Machine Maker
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
bleached wheat flour, ascorbic acid added as a dough conditioner, niacin, iron, thiamine, mono-nitrate, riboflavin, enzyme (improves yeast baking) and folic acid.
Era si timpul sa apari cu ceva nou.Tortul arata bestial ,iar cu aparatul de facut paine sa vedem ce lucruri minunate faci.ANDREEA
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