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): 57 Calories; 1g Fat (17.1% calories
from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol;
32mg 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.

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