Monday, November 16, 2009

Dough Enhancer....... Steroids for Bread

I think this stuff really makes a difference when you make bread. It's supposed to help the dough rise better and give the bread a better texture. I couldn't find it at any stores around where I live so I looked it up online and you can make it yourself. I didn't have any lecithin or ascorbic acid but I got the rest of the ingredients at Wal Mart. So try it out next time you make bread. You can add 1 Tbsp. when you make white bread and 2-3 Tbsp. with wheat bread. I think it helps anyways...... maybe it's all in my head. Kind of how I can't swallow pills...... because it's all in my head.

1 c. wheat gluten
2 Tbsp. lecithin
1 tsp. ascorbic acid
2 Tbsp. pectin
2 Tbsp. unflavored gelatin
1/2 c. nonfat dry milk
1 tsp. ginger

Mix all together and store in a covered container

Amish White Bread


This is a really good bread recipe. It is kind of sweet....... but that's how we like it. I found it on Allrecipes.
2 c. warm water
2/3 c. sugar
1 1/2 Tbsp. yeast
1 1/2 tsp. salt
1/4 c. oil
6-7 c. bread flour
1 Tbsp. dough enhancer

Dissolve sugar in the warm water. Add yeast and let sit until foamy.... is that a word?
Mix in the salt and oil. Add flour and knead until dough is smooth and not sticky. If using a mixer it will not be sticking to the sides of the bowl at all. Let rise about 1 hour. Punch dough down and knead for a few minutes. Shape into 2 loaves. Let rise again for about 30 minutes. Bake at 350 degrees for 30 minutes. Brush tops with butter right out of the oven. Yummy!