Dough Enhancer Recipe

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Dough Enhancer Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Dough Enhancer

Ingredients

1 cup lecithin granules
1/2 tbsp vitamin c powder
1/2 tbsp ginger, ground

Preparation

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

Servings: 32