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 in the sealed pouch with the bread mix?
No, it is separate. The yeast packet is attached to the bread mix 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.
Which setting on my machine should I use?
We recommend the basic setting. Consult your bread machine instructions.
Can I use the rapid raise 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.
Is there corn in the Vitamin C?
What kind of salt is used?
Kosher salt – no iodine
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.