Bread-Bakers v102.n015.4

Judith asked about using lecithin in our breads. We mix it in with the dry 
ingredients - and we use the dry or granular lecithin.  In last week's 
issue there was a recipe for Kathy G's dough magic and that is the recipe 
we use (slightly altered). In addition, we add 1 TB vital wheat gluten per 
cup of whole wheat flour.

Bev C