Melissa wrote:
> I purchased lecithin liquid because I saw it in a healthy bread cookbook,
> and hoped it was like malt extact. It is not and tasted really gross.
>
> Help! Does any one know why or how to use it in bread, I probably should
> have bought the cookbook and now I can't remember which book it was.
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Lecithin is derived from soybeans. The short answer as to why it's used in
bread is because it extends the shelf life of homemade breads, improves
rising, and produces a softer loaf. I've seen recipes (usually whole wheat)
calling for as little as 1 teaspoon and as much as 1 tablespoon per 1 pound
loaf. If you want more detail, check it out at
http://waltonfeed.com/lecithin.html
renzo
in ri