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Bread Flour

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A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity. The high gluten content is necessary in order for bread to rise effectively. Another ingredient that is often added to the flour is potassium bromate, which increases the elasticity of the gluten.

The use of bread flour results in larger bread loaves with a lighter and less crumbly texture. It should be stored in an airtight container in a cool, dry location. Bread flour is most often used in the commercial baking industry and is often confused with gluten flour, which has a higher gluten content than bread flour.

Bread Flour

Bread Flour term - Related Content

Glossary Terms
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Bread Pudding

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Cooking Tips & Advice
Bread Shapes

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Recipes view more
Breaded Lamb Casserole

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Leftover lamb? Use it in this recipe to make a great lamb and potato casserole.
Flour Tortilla Crisps with Parmesan

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Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies.
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Crisp and salty, this crisp goes well with soups, stews and salads.
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This Thanksgiving, serve a traditional bread stuffing to your family and friends.
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Nothing makes your house smell good like this bread baking in the oven. And it tastes even better. Add walnuts for a nutty flavor.
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