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    You are in: Home / Recipes / Dora's Bread Dough Enhancer Mix (Aka Bread Dough Conditioner) Recipe
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    Dora's Bread Dough Enhancer Mix (Aka Bread Dough Conditioner)

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    That Napa Chicken Ranch's Note:

    This mix will help make your bread raise higher and have a better texture. It should also help your bread stay fresher a little longer. It won't change the taste of your bread, but it will make your bread lighter. Try it!

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    Units: US | Metric

    • 1 cup lecithin granules (see note below)
    • 1 tablespoon fruit fresh (see note below- or granulated vitamin C powder)
    • 1 tablespoon ginger (the ground dry stuff in the spice aisle)


    1. 1
      Add one tablespoon to each loaf of bread mix (about 1 Tbsp per 3 cups of flour). Make bread as called for in your directions!
    2. 2
      *Fruit Fresh can be found in the section of your store that carries canning supplies- it is often added to fruit jams to keep them from browning. It is actually just a form of vitamin C (ascorbic acid).
    3. 3
      As for the lethicin, I use Bobs Red Mill brand available in larger grocery or health food stores wherever you find his brand of bagged grains.

    Ratings & Reviews:

    • on December 17, 2009


      I am so grateful to find your recipe! My whole wheat cinnamon roll turned out SO WONDERFUL! Despite of whole wheat, they were very moist and tender. Thank you very much!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dora's Bread Dough Enhancer Mix (Aka Bread Dough Conditioner)

    Serving Size: 1 (105 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 18.7
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1.7 mg
    Total Carbohydrate 3.8 g
    Dietary Fiber 0.6 g
    Sugars 0.1 g
    Protein 0.4 g

    The following items or measurements are not included:

    fruit fresh

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