Do I have to have a bread machine to use this product?
No, it can also be made by hand and baked in the oven. Instructions are on the back of the box.
Can I use the machine to make dough, then bake in the oven?
Yes. Use your machine’s dough cycle.
What order do I put the ingredients in the machine?
Liquid, dry mix, fat, yeast is the general order. Consult your bread machine’s instructions.
Is the yeast inside the sealed pouch?
No, it is separate from the bread mix pouch. The yeast packet is attached to the pouch, inside the paperboard box.
How much yeast is in your packet?
6 grams or 1 ½ tsp.
What temperature should the water be for the yeast?
95°-110°F. Cooler and it won’t activate the yeast, and hotter may kill the yeast.
Can I use the rapid rise cycle?
We don’t recommend the use of this cycle as the quality of the bread depends on rise time, and is diminished considerably in a faster cycle.
What type of salt is used?
Kosher salt, no iodine
What is the Natural Flavoring?
It is natural potato flavor.
What is Malted Barley Flour, and why do you use it in this mix?
Malted Barley Flour is made from barley that is malted (e.g. barley that is allowed to germinate), steam-dried, hulled, then ground and sifted. Technically, because it's malted, it has increased enzyme activity. More precisely, it contains alpha amylase, which helps to break down complex sugars and starch in the dough to simple sugars such as maltose, making them easier for yeast to feed on.
It is used commercially a great deal in bread, pizza crusts, crackers, rolls, pretzels etc. as a dough conditioner because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture. Malted Barley Flour contains a small amount of gluten, and a good bit of fiber.