Quote: As a result, she says, I would either have to add gluton to the U.S. flour or buy a U.S. flour that is specifically meant for a bread-making machine. Does anyone know anything about this?
Belinda, Can't help you on make/model, but my mom always had perfect results with just regular US flour. Her booklet said the same thing, but she's a great cook and just ignored it. Her bread has always been fabulous. So my advice is don't worry about the flour, just get bakin' and have fun!
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Re: Bread-Making Machine Advice Needed for Silicon Valley!
