Like someone else in a past thread, I pulled out my long unused bread machine and would like to try using it again. When I did use it last, King Arthur made a flour for use in bread machines. I no longer see it on their website, so I'm wondering if I just use their regular bread flour or check out another brand?
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forrestwolf1343483732.284372 PostsRegistered 6/20/2010Deep in South Georgia I think it depends on the types of breads you are making, as the gluten content is very important in different types of breads.....I have used all purpose flour for many, and then bread flour for some, and whole wheat flours for others........I gave away my bread machine, as I use baking to calm me, and fell better when things are going bad, and prefer the "slapping", and kneading the bread for mental release......... "For the strength of the pack is the wolf, and the strength of the wolf is the pack"
1895 Rudyard Kipling
EDUCATE........NOT ERADICATE Snowpuppy1343505688.074998 PostsRegistered 12/2/2005Up North, MI forrestwolf isn't alone in 'baking therapy'.  I don't use a bread machine but check out their site for baking tips. I've been experiementing with different flours. Their bread flour has much more gluten which makes for a drier but more substantial product. I did find that substituting about 1/4 bread flour for all purpose flour in biscuits made for a much heartier biscuit that held together better. Sooner1343512255.33710538 PostsRegistered 10/6/2004 King Arthur is a very high protein bread flour--sometimes you should start with a couple of tablespoons less because the dough may be stiffer than other bread flours. Sort of keep an eye on the loaf and see how it is doing in YOUR machine! Isn't bread making great therapy? I do have a bread machine but I can't remember when I used it last. And sourdough is so easy and forgiving. I use all the King Arthur flours and have had no difficulties at all, but so much depends on the humidity level. Yesterday my soudough rose much faster than the alloted time. skylands1343518415.6973814 PostsRegistered 5/30/2010 King Arthur has great customer service. Give them a call. berry501343521446.597224 PostsRegistered 10/22/2009 I use my breadmaker to save time. I set it and forget it until it's time to eat. My favorite this time of year is cheese bread. I use it with slices of home grown tomatoes. The cheese bread in the store is okay, but I add cracked pepper to mine which makes it worth the trouble of making it verses buying it. jko1343522126.883680 PostsRegistered 1/2/2010 King Arthur is available @ Target and my local grocery store. VaBelle351343522862.8836449 PostsRegistered 11/19/2004VA suburbs of Washington, DC I was going to say, KA is carried in a lot of stores now, so check your local grocery chains first before paying for S&H. QVC Shopper since 1993
VaBelle351343522864.176449 PostsRegistered 11/19/2004VA suburbs of Washington, DC I was going to say, KA is carried in a lot of stores now, so check your local grocery chains first before paying for S&H. QVC Shopper since 1993
rosehill1343527525.9632779 PostsRegistered 10/30/2007 Berry50~can you please tell us where to get your cheese bread recipe? Sonia1343556761.631385 PostsRegistered 10/6/2004Texas I use King Arthur flours that I purchase at the local grocery store. I love the King Arthur website with great recipes, photos, specific instructions, bakers comments...just a great website. Here is the page on their bread flour. berry501343567538.93224 PostsRegistered 10/22/2009 On 7/28/2012 rosehill said: Berry50~can you please tell us where to get your cheese bread recipe? My breadmaker has loaf size and crust settings. I use 2 lb and medium. My breadmaker says put all the liquid in first so depending on your breadmachine is how you would want to load the ingredients. I use the basic bread mixing and cooking cycle. King Arthurs' has a cheese bread on their web site that has tomato flavoring and pizza seasoning which is also good. Parmesan Pepper Bread
Ingredients:
1 1/4 cups lukewarm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1 cup freshly-grated Parmigiano-Reggiano cheese
1 tablespoon granulated sugar
1 teaspoon salt
2 teaspoon freshly-ground pepper
4 cups bread flour or unbleached all-purposeflour
3 teaspoons instant active dry yeast
1 egg white, beaten We have a bread machine that DH may have used two or three times; I never used it. I love everything about yeast dough: the mixing, the kneading, the shaping. It's therapy for me, too. And the smell of bread baking is the most wonderful smell in the world. I use King Arthur flours, too. I really like their White Whole Wheat flour and have found that I can use this in recipes that call for regular whole wheat flour. Some of my relatives do not like whole wheat at all (I don't know why) and I tend to "sneak" the white whole wheat into my baking and they don't know. seehorse1343741509.9171878 PostsRegistered 10/6/2004 If possible, weigh your flour. It's a more accurate measure. KAF's recipes convert from measuring cups to weight. (see website) A lot of people use too much flour. KYToby1343750951.86415 PostsRegistered 2/19/2012 KAF is awesome! In addition to being a quality product from the oldest flour company in America, it is the only brand with a consistent protein level. They have great custoer service, a wonderful hotline for bakers, do free travelling demos, and they have a baking program available to schools (for free). I buy their all purpose flour in 25 pound bags, and i currently have that plus five other of their flours in my pantry (white whole wheat ,unbleached cake, bread, pastry, and self-rising). I cannot say enough good things about them. In response to the OP's quesstion, the company, at one time, marketed flour calle "Better for Machines." This flour is now marketed as bread flour, but it really does need to be kneaded in a mixer or bread maker because it can be difficut to knead by hand (due to its high level of protein). Additionally, their AP flour (as entioned above) is high in protein and, in most cases, can be substituted for bread flour in most recipes. wismiss1343753236.361679 PostsRegistered 6/18/2008Central Illinois I, also, use KAF, the unbleached all-purpose for my white bread and I also have the white whole wheat flour. In addition, I have the rye flour and the whole wheat flour. As to type of flour, it is like others have said---it depends upon the type of bread you are making. Artisan breads need high gluten flour while softer breads don't. I buy mine at our local Kroger store (if that is in your area). I hope you enjoy the world of bread making again---nothing you can buy tastes as good!!!! Courage doesn't always roar. Sometimes it's the quiet voice at the end of the day that says: "I'll try again tomorrow."
"I would try snow skiing, except I'm already going downhill too fast." Maxine--got to love her!!
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