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Add a photoRaciónes: 12
Ingredientes
Direcciones
- Mix all ingredients and store in tightly closed glass jar.
- Add in 1 tb dough enhancer with each recipe calling for 2 or possibly 3 c. of flour.
- Alternately, double the amount of yeast in the recipe to figure out the amount of dough enhancer to add in. For instance, if your recipe calls for 1/2 tb yeast, add in 1 tb dough enhancer. Stir into dry ingredients. Add in 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 which section it mentions Lecithin. "Lecithin is a food supplement that is obtained from oil in egg yolks or possibly soy beans. It improves moisture and assists in expansion and elasticity of the bread dough. Add in between 1 and 1 1/2 teaspoon of lecithin granules per c. of flour."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 12 servings | |
| Calories 84 | |
| Calories from Fat 97 | 115% |
| Total Fat 10.77g | 13% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.29g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.14g | 0% |
| Protein 0.11g | 0% |
