Bread-Bakers v006.n072.11

Betty, 
Lois and I tested breads using granular lecithin alone as a dough 
enhancer.  We found that alone it had no effect on the height of the 
loaf; however, when combined with vital wheat gluten, it actually 
produced a taller loaf than when using only gluten.  So, when using 
lecithin, we always combine it with gluten for best results.  BTW, 
avoid the liquid lecithin.  It's extremely sticky and difficult to 
work with.

Linda Rehberg