Recipe: Dough Enhancer or Dough Magic for Yeast Breads

DOUGH ENHANCER

"This is what I use every day."

Mix it all together in a bowl and store it in the refrigerator in a covered plastic container.

1 cup nonfat dry milk
2 cups vital wheat gluten
2 tsp. powdered ginger ( you don't taste it at all)
4 Tbsp. powdered pectin (? stabilizer)
4 Tbsp. unflavored gelatine (Knox)
4 Tbsp. lecithin granules
1 Tbsp. Fruit Fresh (ascorbic acid crystals)

I use 3 Tbsp. of this mixture in a recipe for whole wheat bread (which has 3 1/2 cup flour). For white bread I use 1 tsp. and it makes a difference. For rye bread I use 3 1/2 Tbsp. and it makes really good bread. The results are worth the little fuss it takes to get it together.

KATHY G'S DOUGH MAGIC

1 cup lecithin granules
1 cup dried whey
4 tbs. powdered diastatic malt
1 tbs. ascorbic acid powder (or fruit fresh )
1 tbs. pectin (Ex:Sure-Jell)
1 tbs. ginger
1 tbs. cornstarch (to keep from clumping)

Mix together and seal tightly. I leave mine at room temperature. Refrigerate if you want.

Don't be afraid of a ginger taste; it won't be detectable even in plain white bread. The malt, whey, lecithin, and ascorbic acid can all be ordered from the King Arthur Baker's Catalogue, if you can't buy them locally.
Use 1 tsp. of Dough Magic for each cup of flour in recipe.

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Editor's note:
The above (Dough Enhancer and Dough Magic) are two separate recipes - use one or the other when making yeast bread.