Tip Top® Kitchen Collection® do not currently make a Crusty bread mix, however you can try selecting the dark crust colour setting, or prolong the baking time by 10 minutes to achieve a crusty loaf.

Yes, and you can make a pizza-style crust with the Firenza Sun-Dried Tomato & Cheese Focaccia and the Firenza Garlic & Cheese Focaccia mixes as well.

Since the mix does not contain any gluten, we have to use alternative ingredients, such as xanthan gum. A heavy steel spoon works best in our experience as a whisk can get bogged down and become difficult to maneuver. A mixer is also not very effective. We recommend using a steel spoon over a wooden spoon, especially if you cook in a kitchen that is not 100 percent gluten-free, as gluten can get into the pores of a wooden spoon.

Probably not, since most bread machines depend on the more predictable rising schedule of commercial yeast. However, your bread machine is an excellent way to mix and knead the dough. A friendly reminder: Sourdough is a closed email topic. These are general baking issues rather than issues with sourdough, specifically; consult your favorite book on bread-bakery (or consult a baker friend who can visit your kitchen and see what you're doing and recommend changes).

We start by grinding the grain fresh every day (except for the white breads). We mix this flour with water to make a starter. This starter stands for 8 to 10 hours, depending on the weather, during which time it begins to culture. It is then mixed with more flour, water, and salt, and made into a bread dough.

Many people believe that yeast can aggravate allergies. It is also thought that yeast-free, naturally leavened bread like ours is good for those with candida, which is an overgrowth of yeast in the digestive tract. Additionally, this is the way bread used to be made. The farmer grew organic grain, sold it to the baker, who ground it into flour and made it into bread using only water and salt.

Yes, small bread recipes and yeast cakes can be made in a processor using the dough blade. For best results, closely follow the instructions provided in your processor's use and care guide.

No you do not need a bread machine to make bread. Tip Top® Kitchen Collection® bread mixes can be made by hand or in your bread machine. There are step by step hand method instructions on every pack.

Our crust can best be described as medium thickness; that is, not thick or thin. When done it has a crunchy firm bottom with a soft center. We make fresh dough several times a day in small batches. Our dough is never saved, what we don't use one day, we do not keep it to use the next day.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense.

The Honeycomb Crust? was developed by Joe Corbi and is quite simply the name used to describe our deep dish crust that is light and airy.

Allow the bread to cool completely before placing it in a brown paper bag. If the loaf has been cut into, store it in a plastic bag and recrisp it in the following way. Place the loaf cut side down on the oven stone or baking sheet. Turn the oven to 400?F. and check after 7 minutes. The crust should be crisp and the crumb will be warm.

A thick and/or dark crust usually means there is too much flour in your recipe. This could be caused by flour that was not measured accurately, or flour that is too old or too dry. To remedy this, reduce the amount of flour by two tablespoons; or use milk instead of water; or use the sandwich setting (if available). If this still does not provide favorable results, please contact our Customer Service Department for assistance by calling 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST.

Our California Style Complete Protein Bread contains the essential ingredients as listed in Ezekiel Verse 4:9 in the Old Testament.

The main ingredient is flour, which is ground wheat. Wheat is the grain (seed) from a grass plant that grows in the soil.

Unfortunately, no. All of our breads contain wheat flour (white flour is still wheat flour). Gluten is a protein in wheat flour to which some people are allergic. While most people who are allergic to wheat or gluten have mild reactions it can be very severe for some, even fatal.

Yes, the Home Bakery Supreme® breadmaker (BBCC-X20) comes with a gluten-free bread recipe, and more can be found on our Recipes Page. The recipes may be adapted to other models of our bread makers. The internet is also a good source for gluten-free recipes as well as other bread recipe books.

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened.

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.