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EASY WEIGH THE GROCERY STORE WITH SO MUCH MORE!
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FLOUR The information below, and the pictures, were obtained from The Flour Advisory Bureau. www.fabflour.co.uk Basic Types of Flour The three basic flour categories are: Wholemeal - 100% extraction, made from the whole wheat grain with nothing added or taken away. Brown - usually contains about 85% of the original grain, some bran and germ have been removed. White - usually 75% of the wheat grain. Most of the bran and wheat germ have been removed during milling.
Other Varieties of Flour Wheat germ - white or brown flour with at least 10% added wheat germ. Malted wheat grain - Brown or wholemeal flour with added malted grains. Stone-ground - Wholemeal flour ground in a traditional way between two stones. Organic - Flour milled from grain grown that has been grown to organic standards. Growers and millers must be registered and are subject to regular inspections.
The choice of flours for home cooking and baking Plain Flour - also known as all-purpose. Use for short crust pastry, sauces and gravies where a raising agent is not required. Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings. Soft Flour - soft white flour that has been milled very finely to give sponges, cake and scones a higher rise and finer texture. Strong Flour - flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry QUICK WHITE BREAD (Makes 1 large or 2 small loaves)
NB. You can freeze at this point, in an oiled polythene bag, for up to 3 months. Once thawed continue as below
Tip: If the bread has been baked long enough it should sound hollow when tapped on the bottom. If you feel the bread is not quite cooked, put it back in the oven without the tin.
QUICK WHOLEMEAL BREAD (Makes 1 large or 2 small loaves) Wholemeal bread has more flavour than white, keeps better and is a valuable source of dietary fibre.
Follow the instructions in the previous recipe for making and cooking but do not sieve the wholemeal flour. NB: The English equivalent of Baking Soda as mentioned in some recipes, is Bicarbonate of Soda.
I hope you like this feature and can make use of the recipes. I know a lot of people have Bread-makers these days but maybe they can adapt the recipes to suit their particular machine. |