We recommend you weigh your flour when the bread doesn’t rise properly, the loaf is too dense or the crust is too hard. Please see below for guidelines:

A variety of flours can be used to make bread. As you will often see, some recipes may call for the use of "Bakers Flour or Bread Flour". This flour is recommended because of it's higher protein content - approx. 11-12%, versus ordinary plain flour or all purpose flour, which will have a lower protein content, usually below 10%. The amount of gluten, often referred to, as the "protein in flour" is crucial in bread making.

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.

All purpose flour is fine as long as it is unbleached as bleaching weakens the protein which is needed to give a good texture or crumb to the bread. Bread flour has higher protein and will make a chewier bread. Regional flours may be lower in protein than ones available nationally such as Gold Medal, or Pillsbury.

Generally, the following three main characteristics of wheat flour are considered in determining its suitability for bread making. Protein Quality & Quantity : The protein quality and protein quantity required for bread making is usually measured in terms of loaf volume, satisfactory crust and crumb characteristics obtained under optimum conditions of processing and formula. If two types of flour of the same protein content give different quality.

Our breads taste best on the day of purchase, although they will keep longer. Our bread should be kept in its original bag at room temperature. Do not refrigerate. For later use, seal the bread in a plastic freezer bag with closure and freeze. To use it, remove it from the bag, thaw it and heat it in a 425?F oven for 3-5 minutes to obtain a crisp crust. Let cool before eating.

All ingredients should be at room temperature. You can freeze the unopened package of mix in the freezer for up to 2 years, just remember to bring it up to room temperature when using.

Because La Brea Bakery breads do not contain any preservatives we recommend that they be eaten on the day of purchase. Some breads will last longer, and certainly all breads can be used for toast or a grilled sandwich the day after purchase (even though the crust is harder, the interior will remain moist). If you have bought more bread than can be eaten right away, place our bread in a plastic bag and freeze.

Those macarons in Gerard Mulot's workshop are so colorful! Thanks for always taking the time to answer these questions we all have! Much appreciated! A friend of mine just came back from Paris, she just missed your great list! I can add that the plate of "sauteed" chicken livers (not chopped) and onions with all the chopped veggies at L'As du Falafel is to die for. David..great list...I'm taking my parents to Paris for the first time this October..

My preference is for a light rye flavor and texture so I use just under 18% rye. If you want higher than 20% rye you need to make a sourdough rye because the acidity of the sourdough is necessary to keep the crumb from getting sticky (due to the pentosans in the rye flour). To make a bread with about 42% rye, convert the sourdough starter to a sourdough rye starter by feeding it medium rye flour instead of bread flour. You will need a few extra drops of water to achieve a smooth consistency.

White Lily® Bread Flour is ideal to use in any bread machine. Bread flour is made with hard wheat flour which has a high protein and high gluten content. Yeast breads require high gluten to form air pockets to make bread rise high and light.

Replacement parts may be ordered from our online Zojirushi Store or from our Customer Service Department by calling 800-733-6270, M-F, 8:00 a.m. to 5:00 p.m. PST. Please have the model number ready when calling.

When rolling out dough mixed in the machine, stop and let the bread rest about 5 minutes, then finish rolling it out or shaping into desired shape. The dough is very elastic and letting it rest makes it easier to shape.

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.

To be honest, there is no traditional Asian food recipes that use adzuki bean flour or meal, or ground adzuki bean. The hard nature of the bean requires soaking and boiling to be softened before it can be mashed into another ingredient. However, if you can get hold of adzuki bean flour (which is usually sold in cooked and rehydrated form), it is still possible to mix it with bread flour to make bread. Adzuki bean on its own would not react to yeast as it is not starch.

This may be the result of dough that is too hard and dry. The knocking noise is the result of the hard dough being “thrown” against the sides of the baking pan. Add water or milk one teaspoon at a time, until the dough forms a ball. If the Home Bakery breadmaker continues to make knocking noises, check to be sure that the baking pan is locked in place in the machine. If your Home Bakery breadmaker is old, you may need to replace the lock springs.

If none of these answered your questions, please contact our Customer Service Department at 800-733-6270, M-F 8:00 a.m. to 5:00 p.m. PST or by e-mail here.

After some testing it was determined that it is possible to use this type of flour. However, the flour has to be measured by weight and not by volume. This is because the texture of home ground flour may differ from store bought. Some home ground flour may be ground too fine or too coarse. Please calculate the weight required in recipes in the Home Bakery manual by following this formula for flour: 4 oz = 1 cup of flour.

I tried to make my own wine many years ago. It was a disaster each time. Terrible stuff! The lesson I learned is that you can buy better and cheaper commercial wine than you can make. However, there are certainly people out there who do it reasonably well (I've never tasted a home-made wine that I would say was really good) and have a lot of fun doing it. I'm afraid I don't have any direct information for you, but there are numerous "How To" books in any good library or bookstore.

Is there any non-soya substitutes for soya sauce? I love soya sauce, but I'm allergic to wheat, dairy, and soya. What is the Chinese name for Okara? Wikipedia only shows the Chinese characters which I don't understand.