Mix all ingredients and store in tightly closed glass jar. Add 1 tb dough enhancer with each recipe calling for 2 or 3 cups of flour. Alternately, double the amount of yeast in the recipe to figure out the amount of dough enhancer to add. For instance, if your recipe calls for 1/2 tb yeast, add 1 tb dough enhancer. Stir into dry ingredients. Add wet ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. THE BREADMACHINE COOKBOOK IV by Donna Rathmell German has a section titled "Dough Enhancers" and in that section it mentions Lecithin. "Lecithin is a food supplement which is obtained from oil in egg yolks or soy beans. It improves moisture and assists in expansion and elasticity of the bread dough. Add between 1 and 1 1/2 tsp. of lecithin granules per cup of flour." Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 32|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 1.1mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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