Use and Care Manual

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made with the Quick settings. Bread flour is better suited for yeast bread.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made with
all or part whole-wheat flour will have higher fiber and nutritional content.
Whole-Wheat flour is heavier, so loaves may be smaller in size and have a
heavier texture.
It contains wheat skin and gluten. Many recipes combine with Whole
-Wheat flour or Bread Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also named “Rye Flour,” is a kind of high-fiber flour, and
it is similar to whole-wheat flour. It must be combined with a high proportion
of bread flour to obtain the large size after rising.
5. Self-rising flour
Flour that contains baking powder, used especially for making cakes. Do
not use self-rising flour in combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately.
They are the additive ingredients of making rough bread, which are used
for enhancing flavor and texture.
7. Sugar
Sugar is “food” for yeast and increases bread's sweet taste and color. It is a
very important element in making the bread rise. White sugar is normally
used; brown sugar, powdered sugar, or cotton sugar may also be called for
in some recipes.
8. Yeast
Yeast is a living organism and should be kept in the refrigerator to remain
fresh. It needs carbohydrates found in sugar and flour as nourishment. The
yeast used in bread maker recipes will be sold under 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 the bread and make the inner fiber soften.
1 tbsp dry yeast =3 tsp dry yeast
1 tbsp dry yeast =15ml yeast