"Bruce" > wrote in message
...
> On Tue, 4 Nov 2014 19:29:30 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On Tuesday, November 4, 2014 5:25:16 AM UTC-10, The Cook wrote:
>>>> Bread flour came about after the bread machine became popular because
>>>> All Purpose flour didn't always perform well in the machines. I
>>>> glanced at my bag of King Arthur bread flour and it says that it is
>>>> ground from a higher protein wheat. My DIL called me not too long ago
>>>> because the bread not coming out of the bread machine wasn't doing as
>>>> well. She hadn't made bread in a while so I told her to use bread
>>>> flour. Haven't heard of a problem since.
>>>
>>> I use APF but I have used wheat gluten with regular flour with good
>>> results. Mostly it works best with plain French or Italian bread. The
>>> crust gets all shiny and very crisp. OTOH, who the heck has wheat
>>> gluten?
>>
>>Me! I bought a bag when I was experimenting with yeasted corn bread)
>
> Did you achieve a result worth repeating or finetuning?

Yes I did! There isn't a huge amount of rise but enough to make a
difference.


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