Super Bread Dough Enhancer
Submitted by justjasmine on August 15, 2002 at 7:02 pm

DESCRIPTION
Super Bread Dough Enhancer

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Super Bread Fresh Dough Enhancer

Recipe By :Robert Barnett
Serving Size : 30 Preparation Time :0:00
Categories : Bread Machine Dough Enhancers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Vital Wheat Gluten
1 cup Potato Flakes
1 package Pectin Powder
1 cup Lecithin Granuals
2 tablespoons Ascorbic Acid Powder
1 tablespoon Ginger Powder
1 cup Powdered Milk
1/2 cup Non-Diastatic Malt Powder
1 envelope Unflavored Gelatin
1 cup Acid Whey
1 cup Tofu Powder
1/4 cup Corn Starch
1 cup Instant Yeast

MIXING:

Combine all ingredients in a blender container or food processor. Process
for 30 seconds. Store the dough enhancer in the freezer in a tight lidded
container (glass is best).

USING:

Use 1 tablespoon per cup of flour called for in the recipe. No other
adjustments are needed.

Copyright:
"2002, by Robert Barnett. All World Wide Rights Reserved."

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Per Serving (excluding unknown items): 40 Calories; 1g Fat (25.8% calories
from fat); 2g Protein; 6g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 0
Fat; 0 Other Carbohydrates.

NOTES : VITAL WHEAT GLUTEN:

Use Vital Wheat Gluten and not Gluten Flour. Gluten Flour is a
mixture of Vital Wheat Gluten and Bread Flour. Vital Wheat Gluten
helps form a better dough that is better able to trap the gas
given off by the yeast. This enables more of the gas to be trapped
which means the loaf will be taller and have a text structure and
texture.

POTATO FLAKES:

Potato Flakes (Instant mashed potaotes) help the bread stay moist
longer which helps keep it from stailing. It also helps makes a
more tender bread with a better structure and taste.

PECTIN POWDER:

Pectin Powder (the same you use for making jelly) helps keep the
bread fresher longer, it helps with dough structure and bread
texture.

LECITHIN GRANUALS:

Lecithin is found is soy foods and in egg yolks. It helps with
bread moisture, texture, flavor, crust browning and is a mild
natural preservative.

ASCORBIC ACID POWDER:

Ascorbic Acid (Vitamin C) helps boost the yeast which helps it do
a better job in rising the bread. It is also a mild natural
preservative. If you can find ascorbic acid powder by a bottle of
natural vitamin C tablets and powder them in the blender. Do this
before you add the rest of the ingredients you need the tablets to
be completly ground up.

GINGER POWDER:

Ginger Powder is a very good natural preservative as it is also
antiseptic which helps it retard mold formation. It is also a mild
yeast booster. Don't worry you won't taste the ginger in your
bread.

POWDERED MILK:

Powdered milk helps with the taste, texture and the crust browness
of your bread.

NON-DIASTATIC MALT POWDER:

Non-Diastatic Malt is used in NY Bagel recipes and is what gives
it that special taste. Used here it is a yeast booster and food.
Yeast will feed off of this before any other sweetener they just
love it.

UNFLAVORED GELATIN:

Geletain helps with keeping the bread fresher longer. It helps
make a moister loaf of bread which in turns means it takes longer
for it to dry out and go stale. Knox is the most popular brand of
unflavored gelatin.

ACID WHEY:

Acid whey is the by product of making many types of dairy
products. Make sure you get acid whey and not sweet whey. If it
doesn't say acid whey then assume it is sweet whey. The acid whey
is a yeast booster and a mild preservative. It also helps in dough
and bread structure and texture. This product can be hard to find.
King Arthur Flour http://www.kingarthurflour.com sells it. It is
item number 1187.

TOFU POWDER:

Tofu Powder aka Soy Drink Mix, Soy Milk Powder, Soy Protein
Powder, etc. should be easy to find at almost any health food
store. If you go for the Soy Protein Powder make sure it is
unflavored. Tofu Powder helps with structure and the texture of
the bread. It also helps in the browning of the crust and overall
taste of the bread.

CORN STARCH:

Corn Starch helps with structure, texture and moisture retention.

INSTANT YEAST:

This just adds an extra little boost to the bread dough.