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Imagine the delectable aroma of bread wafting through the kitchen as your home-made loaf bakes in the oven. The satisfying crunch as your knife cuts through the crisp crust to the light, fluffy crumb beneath. Maybe you're going to toast a slice and slather it in butter; or top it with marmalade or jam; maybe you'll make a doorstop bacon sandwich or dunk a chunk in soup. Sounds lovely, doesn't it?
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Kneading is the process which develops the gluten through working the dough with your hands or in a mixer.
Knocking back involves punching out the gas and air pockets in risen dough to ensure an even texture before the second proving.
Leavened bread is bread which has risen due to the introduction of yeast or other raising agent. Unleavened bread contains no yeast and is often referred to as flatbread.
Allowing the bread to rise after kneading is called proving or proofing. During this process the yeast is feeding on the dough to make it rise.
A protein composite found in foods derived from wheat. It gives dough its elasticity.
The pattern of holes inside a loaf.
Made from the whole wheat grain, with nothing added or taken away.
Usually contains about 85% of the original grain. Some bran and germ have been removed.
Usually contains about 75% of the wheat grain. During milling, most of the bran and wheat germ have been removed.
Can be white or brown flour with at least 10% added wheat germ.
You can now find fresh yeast in the chilled section of some supermarkets or it's worth asking in the bakery section if they can sell you some.
Can be added directly into the flour and is therefore the most convenient to use. This type of yeast is recommended for use in bread machines.
For making some fast bake breads and tea breads in a machine, other raising agents such as baking powder and bicarbonate of soda are used.
We know that buying a bread machine is a real investment, so like anything you buy from Lakeland, all our bread machines and bread-making accessories are covered by our 3-year guarantee.
At its most basic, bread requires just four ingredients: flour, water, yeast and salt. From this quartet, an almost infinite variety of culinary magic can be conjured.
Will it fit in my kitchen?Some bread machines can be on the large side, so check the dimensions and choose the one that is right for your kitchen.
Different loaf sizesLarger machines will normally make up to three different sizes of loaf. And you can usually adjust the crust colour too.
Automatic seed & nut dispensersSome bread machines have a special dispenser so you can add extra ingredients such as nuts and raisins during baking. More sophisticated machines will do this for you automatically.
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