-SYLVIA STEIGER; GEnie
1 c Lecithin granules
1 tb Vitamin C powder
1 tb Ginger, ground
Mix all ingredients and store in tightly closed glass jar.
Add to breadmaker in amount equal to yeast with other dry 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."
More....next page.. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005
