Yes, you can use regular flour in a Bread Machine. However, you should use bread flour instead of all-purpose flour. All-purpose flour has a lower protein content which makes it harder for the dough to rise.
Are Bread Machine Flour and All-Purpose Flour the Same?
No, they are not the same. The main difference between them is that bread machine flour contains more gluten than all-purpose flour. Bread with gluten helps give structure to your baked goods.
It also gives the finished product its chewiness or elasticity.
This means that if you substitute one type of flour with another, then the texture will be different.
For example, substituting bread machine flour for all-purpose flour would result in a softer loaf. If you want a chewy loaf, try using bread machine flour.
Furthermore, bread machine flours have been specially processed so that they contain less water and higher protein level. This allows the baker to control how much moisture remains after baking.
Hence, when making bread from scratch, we recommend using only bread machine flour.
It’s best to buy pre-mixed bread machine flour because this way you don’t need to worry about measuring out ingredients accurately.
Bread Flour Versus All-Purpose Flour
All-Purpose Flour:
This is what most people think of when they hear “bread” or “baking.” It’s made from soft wheat and contains gluten.
The higher the percentage of protein, the more elastic your baked goods will be. You’ll find this type of flour at grocery stores.
You may even see some brands labeled as 100% Whole Wheat because they’re high in fiber and nutrients.
These types of flours tend to produce dense bread. They don’t absorb liquid well during mixing, but do make great sandwich buns!
Additionally, these flours usually require longer rising times before being used in recipes.
If you prefer lighter-tasting foods, stick to white whole wheat flour. These flours are low on protein level and therefore won’t hold up very long once cooked.
They’re perfect for quick bread and muffins.
However, keep in mind that there are other factors involved besides just the amount of protein level present in each flour.
Bread Flours:
The difference between bread flour is that they have been milled specifically for making breads. They contain less starch than other types of flour so they make softer loaves with better flavor.
Most bread machine baking appliances come equipped with a loaf pan that holds about 1 cup of batter. If yours doesn’t, you may need to adjust the amount of water used by adding an additional tablespoon.
In addition, basic bread flours usually require longer kneading times. Some recipes call for up to 10 minutes of kneading time.
If you prefer lighter loaves, consider buying whole-grain bread flour. These flours contain bran and germ along with the endosperm.
As long as you follow the recipe instructions carefully, you shouldn’t run into any problems. Just remember that these flours take longer to mix and bake.
What happens if I use all-purpose flour instead of bread flour
If you use all-purpose flour for bread flour, you won’t get the results you expect. Your loaf of bread might end up being dense and heavy.
In addition, since there isn’t enough gluten present, your fresh bread will lack the ability to hold air bubbles inside. As a result, your loaf of bread will collapse on itself.
Furthermore, the taste will suffer too. Since all-purpose flour lacks the necessary enzymes needed to break down starches into sugars, your white bread will remain sweet-tasting rather than having a tangy sourness.
Hence, if you bake regularly, stick to bread flour.
What About Self-Rising Flour?
Self-rising flour is a type of flour that has been pre-mixed with baking powder and salt. This makes it easy for consumers to use and saves money.
However, self-rising flour is not recommended for baking cakes, cookies, bread, muffins, and other baked goods.
Why? Because the leaveners aren’t activated until after the dough rises.
Therefore, using self-rising flour can lead to overmixing which causes the dough to become tough. In turn, this leads to poor texture and crumbly baked products.
Why Is Bread Machine Batter Different From Other Types Of Baked Goods?
When you mix dough manually, you can add ingredients such as eggs, milk, butter, oil, sugar, honey, vanilla extract, cinnamon, nutmeg, chocolate chips, raisins, dried fruit, nuts, seeds, herbs, spices, and many others.
However, when you put these items together in a bowl, you must first combine them thoroughly before proceeding.
In what order do you put ingredients in a bread machine?
First, place the yeast in the bottom compartment of the bread machine baking compartment. Then, pour the warm water over the top.
Next, sprinkle the dry ingredients evenly across the surface. Finally, stir everything until combined.
As long as you follow the manufacturer’s instructions, your bread should turn out perfectly every time.
How Do I Know When My Bread Has Finished Mixing?
After 5 minutes, check the progress bar on the front panel of your breadmaker. The indicator lights will change color indicating how far along the process is.
Once the light turns green, remove the lid and cover the opening with plastic wrap. Let the bread rise for another 10 minutes. After this period, uncover the bread and let it rest for at least 15 more minutes.
The final step involves placing the finished product in the oven or microwave. You’ll know it’s done once its internal temperature reaches 190 degrees Fahrenheit.
In conclusion, making homemade bread from scratch may seem like an overwhelming task. However, by following our simple guide above, you’ll be able to make delicious loaves without much effort.
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