Dough Enhancer Recipes Recipe For Pickled
DOUGH ENHANCER
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!
Provided by TishT
Categories < 15 Mins
Time 5m
Yield 1 jar or baggy
Number Of Ingredients 7
Steps:
- Mix all together in a bowl and store in refrigherator in an airtight container.
- Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp.
- For rye bread use 3 1/2 Tbs.
EZ WHEAT BREAD
Number Of Ingredients 0
Steps:
- Mix ingredients in order listed in bowl of mixer with dough hook attachment. Mix for 12-15 minutes. Let rise until dough is doubled, approximately 1 to1½ hours. Punch down, and shape into loaf or rolls. Let rise again until doubled and bake at 375 degrees for 30 minutes until golden brown and sounds hollow when lightly tapped.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
DOUGH ENHANCER RECIPE - (5/5)
Provided by Tinkerbelle
Number Of Ingredients 3
Steps:
- Mix all ingredients and store in tightly closed glass jar. Add to bread maker in amount equal to yeast with other dry ingredients. Start machine. 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. 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. May substitute oil for lecithin: 1-1/2 t per C of flour. It appears vinegar may also be used as a substitute. Use 1 T ascorbic acid per 3-1/2 C flour in recipe
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