I tried my hand at making another loaf of bread in the automated breadmaker yesterday. This time I tested the hypothesis that all-purpose flour can be applied to the purpose of making bread, in lieu of bread flour. Conclusion: All-purpose flour works just fine for bread. Discussion: The recipe I used was half all-purpose and half whole wheat flour. All-purpose flour contains less gluten, the protein that glues bread together, than bread flour. However, the whole wheat flour may also contain more gluten, compensating for the lack of bread flour.

Anyway, my experiment produced a very edible loaf of whole wheat bread.

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