Breadmaker makers everywhere,
I posted last week that I add an egg in place of 1/8 cup water to all my
breadmachine recipes, and that I think it makes the bread more home-madey.
I forgot that I also add 3T gluten flour to all my Medium size loaf
recipes. I am strictly a recipe cook, and for me to "invent" something is
truly amazing. I use all the nitty gritty Bread Machine cookbooks by Donna
German, and other bread machine cookbooks, including those by Lora Brody,
as well. Well, I was thrilled to receive the following email from Bev Carney:
-----Original Message-----
> From: Bev Carney [mailto:sinkcar@Prodigy.net]
> Sent: Sunday, March 25, 2001 6:46 AM
> To: SunnyG@micron.net
> Subject: light airy whole wheat
Hi Sunny,
Yes, it's legit - the lecithin in the egg yolk is a dough enhancer and
helps make for a light fluffy loaf. We use an egg in any bread calling for
cinnamon as well.
Happy Baking,
Bev C
You may want to try the egg and gluten flour trick ... I suppose it's fake
in that the whole grain breads are airier than they should be, but, hey, if
they look like and have the texture of my mom's bread, they can't be all bad!
Sunny <>< in Sun Valley with Elise the Aerial Indomitable Incorrigible
(Irresistible) and Esprit the Attitude Expensive