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Bread Facts

September 21st, 2011 by Pamela Murski

The Scoop on  Flour from the B&B Kitchen

The type of flour used in a recipe affects both the flavor and texture……

All Purpose Flour is a blend of hard and soft wheat.  USES: All baking

Self-Rising Flour is a combination  of all purpose flour, baking powder and salt.  USES: In recipes calling for self-rising flour

Bread Flour is milled from hard wheat.  It  has a high-protein content that produces strong gluten, which gives yeast breads the structure they need to rise.  USES: Yeast breads

Cake Flour is milled from soft wheat.  It has a low-protein content, which gives cakes a tender, fine-grained texture (crumb).  Substitute cake flour for all purpose by increasing the amount of flour by 2 tablespoons per cup.  USES: Cakes

Southern Flours are soft wheat (such as White Lily) and soft wheat blends (such as Martha White).  USES: biscuits, cakes, quick breads, pie crusts

Bread Tidbits……


Bread flour, high in gluten, gives bread its’ elastic texture…….. Varieties of flour such as whole- wheat, graham, semolina and rye can produce hearty loaves……… Instant or rapid rise yeast may be mixed into flour without proofing……Adding any type of sugar feeds the yeast and creates tenderness, fine texture and makes the bread last longer….Salt controls the action of the yeast, strengthens the gluten and adds flavor…….Fat makes the bread tender…….Butter adds flavor…….Milk or buttermilk will provide a velvety grain, a browner crust and a soft crumb…….Eggs give structure to the bread, contribute to its’ volume & texture and aid in leavening…….Adding herbs, nuts, seeds & spices enhance any bread giving it character, texture and taste…….Be creative and have fun!

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