Zojirushi BBCC - S15 User Manual download pdf (Page 2)

INTRODUCTION

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Introduction

If baking bread and cakes has always been a mystery to you, you’ll be pleasantly surprised to find how

easily the Home Bakery can make you a great baker! The recipes outlined in this book have been

carefully tested, but there are a few tips we’d like to pass on to you to insure success every time.

The most important tip is to follow the directions in the recipes exactly. Use the ingredients specified in

the recipes.

Once you become familiar with what the Home Bakery can do, you’ll be able to invent your own

delectable concoctions.

Breads and cakes will be only as good as the ingredients used; that’s why it’s so important to avoid

making substitutions. Here’s a list of the most common ingredients you’ll find in our recipes:

THE “SECRET” INGREDIENTS FOR SUCCESS

• All Purpose Flour is a blend of refined wheat flour especially suitable for making quick breads and

cakes. For best results, lightly spoon flour into a measuring cup, then level it off with a knife. (It is not

necessary to sift flour for bread).

• Bread Flour is a type of wheat flour made from hard wheat that includes all of the gluten from the

grain. Since bread flour has a higher gluten and protein content than all-purpose flour, it is well-suited

for use in yeast breads. Gluten gives structure and height to the loaf, thus bread flour rises better than

other flours. It produces a higher loaf and bread that has a coarser texture.

• Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated

from flour by sifting or bolting. They are often added in small quantities to bread for nutritional

enrichment, heartiness and flavor. They are also used to improve the texture of bread.

• Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut

oats. They are used primarily to enhance the flavor and texture of breads.

• Cracked Wheat* is very coarse in texture. It comes from Wheat kernels cut into angular fragments. It

gives whole grain breads a nutty flavor and crunchy texture.

• Gluten is an elastic protein found mainly in wheat flour (all flour contains some gluten). Gluten is an

important element in all yeast breads, as it gives bread its structure, or framework. Flours with a high

gluten content make the best bread flours.

• Vital Wheat Gluten (also called Vital gluten or wheat gluten) is the dried gluten protein obtained from

high protein, hard-wheat flour by rinsing off most of the starch. Adding gluten flour to bread recipes

helps improve the strength, texture and height of the loaf. It is especially useful in recipes that call for

wheat bread flour or low-gluten flours.

• Rye Flour is a dark flour made from grain of rye.

• Whole Wheat Flour, ground from the entire wheat kernel, is heavier, richer in nutrients, and more

perishable than All Purpose Flour.

• Seven-Grain Cereal Blend** is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and

hulled millet.

• Active Dry Yeast feeds on sugar and ferments it, thus causing dough to rise. Active dry yeast (simply

dried granules of yeast) is made of tiny plants that change food (especially gluten and sugar) into

bubbles of carbon dioxide. As these bubbles expand, the bread rises. Active dry yeast, is best suited for

use in bread machines. Note that “rapid-rise,” “quick-rise,” and “instant yeast” are not recommended

for multiple rising, long fermentation periods or whole wheat bread machine cycles.

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Zojirushi BBCC - S15 User Manual Page 2

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