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1. Bread Flour
Bread flour is the most important ingredient in making bread. It is also recommended to include in most yeast-
bread recipes. Also called high-gluten flour due to its higher gluten and protein contents, this can help keep the
bread from collapsing after rising. Flour varies by region. Bread flour has a higher gluten content than all-purpose
flour, so it can be used for baking larger bread loafs with higher inner fiber content.
2. All-Purpose Flour
All-purpose flower contains no baking powder. This flour is suitable for "quick breads", or bread made with the
quick settings. Bread flour is better suited for yeast breads.
3. Whole-Wheat Flour
Whole-wheat flour is grounded from an entire wheat kernel. Bread that contains whole-wheat flour typically has
higher fiber and nutritional contents. Whole-wheat tends to be heavier than other flours. As a result, loaves are
usually smaller in size and are heavier in texture.
Whole-wheat flour contains wheat skin and gluten. Many recipes add whole-wheat flour or bread flour for better
baking results.
4. Black Wheat Flour
Also called "rye flour", black wheat flour contains a high amount of fiber similar to whole-wheat flour. To increase
loaf size, black wheat flour must be combined with a large amount of bread flour.
5. Self-Rising Flour
Typically used for baking cakes, self-rising flour contains baking powder. Do not use self-rising flour with yeast.
6. Corn Flour & Oatmeal Flour
Corn flour and oatmeal flour are grounded from corn and oatmeal separately. They are used as additive
ingredients for making rough bread. They help enhance flavor and texture.
7. Sugar
Sometimes described as "food" for yeast, sugar increases the sweetness and color of your bread. It is also a
crucial element in the bread rising process. White sugar is typically used. However, some recipes may call for
brown sugar, powdered sugar, or cotton sugar.
8. Yeast
Yeast is a living organism that should be kept in the refrigerator to maintain its freshness. It needs carbohydrates
found in sugar and flour for nourishment. Yeast used in bread makers are sometimes sold under several
different names: Bread machine yeast (preferred), active-dry yeast, and instant yeast.
After the yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread and
soften the inner fibers.
1 tbsp dry yeast =3 tsp dry yeast
1 tbsp dry yeast =15ml yeast
1 tsp dry yeast =5ml
Before using, check the expiration date and storage time of the yeast. Store the yeast back into refrigerator
immediately after each use. If not, the higher temperature may kill the fungus needed for bread rising.
TIP: Follow these steps to check if your yeast is fresh and active:
(1) Pour 1 cup (237ml) of warm water (113-122°F) into a measuring cup.
(2) Add 1 teaspoon (5ml) of white sugar into the cup and stir. Then, add 1 tablespoon (15ml) of yeast into
the water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) Fresh, active yeast will begin to bubble or"grow". If it does not, the yeast is dead or inactive.
COMMON INGREDIENTS
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