Homemade Dough Enhancer
1 c. wheat gluten
2 T. lecithin granules
1 t. ascorbic acid crystals
2 T. powdered pectin
2 T. unflavored gelatin
1/2 c. nonfat dry milk
1 teaspoon powdered ginger
Mix together and store in an airtight container in the refrigerator. For 100% whole grain breads, use 3 tablespoons per loaf. Add to your recipe along with the flour. I love dough enhancer so much I make it in triple batches and keep it in a quart-size jar.
*Note: While it’s not necessary to use dough enhancer in white bread recipes, you can! You’ll have higher loaves, and loaves that stay fresh longer. Especially in summer months, if you don’t use air conditioning, dough enhancer will help you keep your bread fresh longer.
