Gluten is a protein that is isolated from the starch of the wheat. Many of our whole grain recipes give an option to add gluten, which helps make the loaf taller and gives it a better structure, if your machine doesn't have a whole grain cycle. You can find gluten in the baking section of some supermarkets or in health food stores. Water rehydrates and activates the yeast and blends with the flour to make a sticky, elastic dough. Milk and other liquids may replace some or all of the water.
Some ingredients are hidden sources of water.
In recipes using ingredients such as cheeses, sour cream, sourdough starter, vegetables, fruits and applesauce, you may need to adjust the liquid to flour ratio slightly during mixing because the moisture content of the ingredients you are using may be different from the brand or type we used. Milk gives bread loaves good volume, makes their crust golden and produces a tender, cream-coloured crumb. Because fresh milk will spoil when held at room temperature, bread machine manufacturers recommend using nonfat dry milk powder for the timed-bake feature. Fats, such as butter, margarine or oil lubricate the dough, give breads longer shelf life and make them more tender and flavourful. Too much fat can inhibit rising.