Looking at Bread Machines

[JoeV]

Discussing flour varieties is always fun. I won't go there, because everyone has their favorite brand, and you're not going to convince them otherwise. I will say that when making bread, that higher protein content flours make for a faster and higher raising loaf of bread. Protein levels of 10% and higher are the best for bread baking, and KA fits that criteria, as does my favorite, Sapphire from ConAgra.

bigjim, I would discourage the home baker from purchasing 2# of Instant Yeast, as that's enough yeast to make about 190+ loaves of bread. The 1# package is more than enough for the home baker. I suggest keeping about 4 oz in a sealed glass jar in the fridge, and the balance kept in a tightly sealed container in the freezer for up to 18 months. Refill the small jar as needed.

 

[Fisher's Mom]

Protein levels of 10% and higher are the best for bread baking, and KA fits that criteria, as does my favorite, Sapphire from ConAgra.

This is true. But you will find that certain brands are available in certain areas and not in other areas. I've never seen Sapphire before here in San Antonio, but I'd sure like to try it having seen your results, Joe. King Arthur just seems to be available in a lot of areas.

 

[PieSusan]

Yes, FM. It is why Nick Malgieri always sends some back with him after he teaches in Ohio. I learned about Sapphire Flour from my Hungarian family and Hungarian church cookbooks. It is known to be wonderful when it comes to baking. It is my favorite flour.

Flour is very regional. When I am down South, I can find brands that I do not see here. That being said, one really can't go wrong with any of the King Arthur flours. I love them.

 

[PieSusan]

Oh and I almost forgot, RM. Lora Brody has many bread machine cookbooks (3 I believe) that gives different formulae for the different bread machines that are out there. They are pretty good, too. I have them all. However, she doesn't always bake the breads in the machine. You might be able to get them out of the library.

 

[PieSusan]

Here is the manual and recipe booklet that came with one of the models of your machine. If it is not the right model, just search the site to see if they have it.
http://kitchen.manualsonline.com/manuals/mfg/welbilt/abm6900.html

 

[bigjim]

Discussing flour varieties is always fun. I won't go there, because everyone has their favorite brand, and you're not going to convince them otherwise. I will say that when making bread, that higher protein content flours make for a faster and higher raising loaf of bread. Protein levels of 10% and higher are the best for bread baking, and KA fits that criteria, as does my favorite, Sapphire from ConAgra.

bigjim, I would discourage the home baker from purchasing 2# of Instant Yeast, as that's enough yeast to make about 190+ loaves of bread. The 1# package is more than enough for the home baker. I suggest keeping about 4 oz in a sealed glass jar in the fridge, and the balance kept in a tightly sealed container in the freezer for up to 18 months. Refill the small jar as needed.

I keep it in the freezer and have never had a problem with it going bad, even after a couple of years or more. The Costco brand is, I believe, Red Star, and at around 4 bucks for the bag, represents a good deal. I don't think it is instant. May be. For me, it works.

 

[Wart]

GFS (Gordon Food Service) sells both SAF (1 pound) and Red Star (2 pounds).

It's been a year since I bought yeast so I don't remember the prices, Red Star was less than $5 and SAF was less than $3.

And I thought I was doing well when I found the little jars of Red Star for $3 or so. Those jars now come in handy for keeping the unfrozen yeast in the fridge.

 

[rickismom]

So does the brand of yeast matter as well? Is Red Star or Fleishmann's the best? Those are the only two brands I can find around here...

 

[JoeV]

So does the brand of yeast matter as well? Is Red Star or Fleishmann's the best? Those are the only two brands I can find around here...

Yeast brand does not matter. Yeast type is a different story. I only use INSTANT yeast, which is put into my dry ingredients. I use SAF brand because it's $2.48 for 1#, and I buy it at the same place that Wart does. It has the highest concentration of live yeast spores of the 3 types (instant, active dry and fresh). Hardly anyone still uses fresh because it has such a short shelf life. I think home brewers may still use it. Active Dry Yeast must be activated with warm liquid and a bit of sugar. It's another unnecessary step in the bread making process, and it does nothing to affect the taste or texture of the bread, so to me it's time wasted. Many people still like to use Active Dry Yeast because that's what they were taught to bake with, which is why it's still popular. Even as times change and ingredients improve, some people still like to see the yeast froth up in a bowl, then throw it into their mix. As I said, it matters not the brand, but the type affects the process.

 

[Fisher's Mom]

I've used SAF, Red Star, and Fleishmann's and they all seem good to me, although I'm not nearly as accomplished as some of the other bakers here. It does matter which kind (not brand) of yeast you use if you are going to bake in the bread machine. You need to use Instant yeast (also called Fast Rise, Highly Active, Bread Machine) if you are going to bake your bread in the machine.

The biggest problem I ever have making bread is adjusting for high humidity. At the coast, it's way more humid so I have to decrease my liquids significantly.

 

[Fisher's Mom]

Joe explained it much better and yes, I only use Instant yeast, too, even though I don't bake in my machine. But I could use regular yeast since I bake in the oven. That is not an option if you bake in your bread machine.