For more, click here . Water for bread recipes can vary from tap water to bottled, milk and even potato water. You don't need any special kind of water unless it is highly chlorinated. That can sometimes kill yeast. If you have trouble getting yeast to work, try using distilled water instead of tap.
Water is an important ingredient.
It activates the protein in the when flour, and when stirred, creates gluten, necessary for the structure of the bread. The amount of liquids used in a recipe is always variable in bread baking. It has to do with how much the flour will absorb it on a given day. But, if you add too much or too little, problems occur. Using water that potatoes have been cooked in produces a higher loaf of bread.