Can I use unbleached flour in quickbread?
I'm back with another question. I have been baking zucchini bread for a long time. I always used bleached flour. Now that I am trying my hand in yeast breads I use unbleached flour. Can I use unbleached flour in my zucchini bread? I bake at least 100 to 130 loafs of zucchini bread every summer and some in the winter (I freeze some zucchini for the winter) I make basic kind chocolate, lemon, applesauce and carrot it keeps me bizzzzzy My friends and family love them. I hope I can use unbleached I don't have a lot of space for all kinds of flours
Best Answer
EDIT
They found that unbleached flour works pretty much identically to bleached flour in sauces, but they caution that some testers could taste off notes in some baked applications using bleached flour. The difference is more pronounced in applications where the ratio of flour to other ingredients is high.
In baking tests, bleached flour was criticized for tasting flat or having “off” flavors (texturally, the flours behaved the same). These characteristics, however, were much harder to detect in recipes with a high proportion of ingredients other than flour, such as cornbread or oatmeal cookies.
According to ATK, unbleached flour is preferable to bleached. You may find that you actually like your bread better using unbleached flour.
Interestingly, the link in @dougal 2.0.0's answer directly contradicts ATK. Kitchn prefers bleached flour for quickbreads, claiming that bleached flour is softer.
So, knowledgeable cooks disagree. I will say that I frequently make quick breads including zucchini. I always use unbleached flour, and I've never seen any reason to buy bleached.
Original Answer
To the absolute best of my knowledge, I don't think there is a difference between unbleached and bleached flours in a particular application other than what quickly becomes obvious.
So, if you have used both flours in your bread, I see no reason other than preference or economy to use one or the other.
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Quick Answer about "Can I use unbleached flour in quickbread?"
Bleached flour works well in recipes like cookies, pancakes, waffles, quick breads, and pie crusts. Meanwhile, unbleached flour is better suited for puff pastries, eclairs, yeast breads, and popovers.Can I use unbleached bread flour instead of all-purpose?
At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa.Can unbleached flour be used in place of bleached flour?
Can You Substitute Unbleached Flour for Bleached Flour? Bleached flour and unbleached flour can be used interchangeably in recipes. Baked goods made with bleached flour contain proteins that have been altered, which helps in forming gluten bonds when baking.Can I use unbleached flour instead of all-purpose flour?
Unless you are making a vanilla cake that needs to look very white in appearance or a cake that needs to be exceptionally tender (like an angel food cake), you can use all-purpose bleached or unbleached flour for all of your cooking and baking needs, unless the recipe calls for a specialty flour.What types of flour should should be used to make quick breads?
For Savory Quick Bread- 2 1/4 cups all-purpose flour or self-rising flour (*see note for making gluten free)
- 1 TBSP baking powder (leave out if using self-rising flour, see note for making without baking powder)
- 1/2 tsp kosher salt (leave out if using self-rising flour)
- 3 large eggs, room temperature.
If there is FLOUR, WATER, SALT at home, EVERYONE CAN MAKE THIS RECIPE EASILY ❗
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Answer 2
It only a difference in colors , yes be the answer just add butter to keep bread from being too tough or hard/ dry.
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