Out of 3 Ratings

Owner's of the Breville Mixer STAND gave it a score of 4.3 out of 5. Here's how the scores stacked up:
  • Reliability

    4.67 out of 5
  • Durability

    4.67 out of 5
  • Maintenance

    3.67 out of 5
  • Performance

    4.33 out of 5
  • Ease of Use

    4.33 out of 5
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Flour is the most important ingredient used
for bread making. It provides food for the
yeast and gives structure to the loaf. When
mixed with liquid, the protein in the flour
starts to form gluten. Gluten is a network
of elastic strands that interlock to trap the
gases produced by yeast. This process
increases as the dough continues kneading
and provides the structure required to
produce the weight and shape of the
baked bread.
White wheat flour (known as baker's
or bread flour) or plain flour may be
used. Plain flour is most readily available,
however, best results are obtained from
flour with at least 11% protein content.
For this reason, the recipes in this book
requiring bread flour have been made with
flour with 11% protein content. This is
normally indicated on the packaging.
Do not sift the flour or use self-raising
flour for bread making unless indicated
in the recipe.
When using a low-protein, plain,
stone ground or wholemeal flour the
quality of the bread can be improved
by adding gluten flour.
Baker’s or Bread Flour
There are several brands of baker's or
bread flour available nationally. It is a high
protein, white bread flour, with 11% protein.
Wholemeal wheat flour contains the bran,
germ and flour of the wheat grain. Although
breads baked with this type of flour will
be higher in fiber, the loaf may be heavier
in texture. Lighter textured bread can be
achieved by replacing 1 cup of wholemeal
flour with white bread flour.
Rye flour, popular for bread making, is low
in protein so it is essential to combine rye
flour with bread flour to make the bread rise
successfully. Rye flour is traditionally used
to make the heavy, dense Pumpernickel
and Black Breads.
Gluten flour is made by extracting the
gluten portion from the wheat grain. Adding
gluten flour can improve the structure and
quality of bread when using low-protein,
plain, stone ground and whole meal flour.
Bread improvers are available in speciality
stores. The ingredients in a bread
improver are usually a food acid such
as ascorbic acid (Vitamin C) and other
enzymes (amylases) extracted from wheat
flours. Adding a bread improver will help
strengthen the dough resulting in a loaf that
is higher in volume, softer in texture, more
stable and has improved keeping qualities.
A simple bread improver can be a crushed
unflavored vitamin C tablet added to the
dry ingredients.
Sugar provides sweetness and flavor,
browns the crust and produces food for
the yeast. White sugar, brown sugar,
honey and golden syrup are all suitable to
use. When using honey or golden syrup it
must be counted as additional liquid. We
have successfully tested granular 'Splenda'
brand low calorie sweetener as a sugar
Powdered milk and milk products
enhance the flavor and increase the
nutritional value of bread. Powdered milk
is convenient and easy to use (store in an
airtight container in the refrigerator).
Low fat or skim milk powder can be used
with good results. Soy milk powder can
also be used but produces a denser loaf.
Fresh milk should not be substituted unless
stated in the recipe.
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