Bread flour and normal flour?? whats the difference? can i use normal flour 4 bread?!
Answers:
Bread flour is for bread machines!. If you want to make a loaf using reg or all purpose flour, you must do it without the machine!. Bread flour has a rising agent that makes it lighter!.
If you have a stand mixer, I can give you a great recipe for quick bread!. The book calls it 5 minute bread, but it's not!. It's more dense, but I have French and Italian recipes that you can make as homemade!.
Email me if you want!. I will share!.Www@FoodAQ@Com
If you have a stand mixer, I can give you a great recipe for quick bread!. The book calls it 5 minute bread, but it's not!. It's more dense, but I have French and Italian recipes that you can make as homemade!.
Email me if you want!. I will share!.Www@FoodAQ@Com
I'm going to assume by normal flour you mean all purpose !. Yes you can use it for bread !. If you want a good rise though , purchase a bag of high gluten flour , note read the bag you don't want patent flour or any type of pastry flour !.Those flours have other uses !. However if you want to alter yourself and use your recipe for dinner rolls buy the patent flour !.
You see high gluten flour is higher in natural wheat sugar ( gluten )!.This is ground from certain types and varieties of wheat for that sole purpose !. All purpose flour is usually the grind of different wheat's mixed together !.
I almost forgot if you are doing it with a stand mixer and or your hands don't purchase bread machine flour !. It is engineered for that silly machine !.Www@FoodAQ@Com
You see high gluten flour is higher in natural wheat sugar ( gluten )!.This is ground from certain types and varieties of wheat for that sole purpose !. All purpose flour is usually the grind of different wheat's mixed together !.
I almost forgot if you are doing it with a stand mixer and or your hands don't purchase bread machine flour !. It is engineered for that silly machine !.Www@FoodAQ@Com
It all has to do w/ the protein (gluten) content of the flour!. Containing the least is Cake Flour, for tender cakes and pastry!. Next is all-purpose or plain flour!. Good for most things!. Next is bread flour, which has the most gluten!. Gluten develops during kneading/mixing and helps hold shape of the baked good!.
You can indeed use a/p flour for bread!. Just knead it extra well until smooth and elastic!.
I would not use cake flour for bread, nor bread flour for cakes!.Www@FoodAQ@Com
You can indeed use a/p flour for bread!. Just knead it extra well until smooth and elastic!.
I would not use cake flour for bread, nor bread flour for cakes!.Www@FoodAQ@Com
Most bread flour is higher in gluten!.Most (normal flour) or all purpose flour can have small amounts of baking powder add to it!. Either can be used in bread making!. You don't want to use cake flour there isn't enough gluten to get a good bread dough with!.Www@FoodAQ@Com
That depends on what you use for "normal flour"!. If it's a pastry flour, there's really not enough gluten to make a proper bread!. Most brands you can look up on the internet to find out the gluten content!.Www@FoodAQ@Com