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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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I kept reading about dough enhancer but couldn't find it in any of our stores. A dough enhancer is a powder that is supposed to make your dough smoother and is what commercial bakers often use to obtain the smooth textured bread you buy in the store. My bread doesn't last long since we eat it quickly, but it is supposed to help with shelf life as well! Ingredients:
1 cup nonfat dry milk powder |
2 cups wheat gluten |
2 teaspoons powdered ginger (you will not taste it) |
4 tablespoons dry pectin |
4 tablespoons unflavored gelatin |
4 tablespoons lecithin granules |
1 tablespoon ascorbic acid, crystals |
Directions:
1. Mix all together in a bowl and store in refrigherator in an airtight container.
2. Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp.
3. For rye bread use 3 1/2 Tbs.
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