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Lora Brody's Bread Dough Enhancer

[This archived page was originally created in 1998. The product is no longer available.]

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This best-selling product guarantees success for the home baker A unique dough conditioner and yeast activator, the Enhancer dramatically improves the rise, taste, crumb, crust and shelf stability of bread. It is used with equal enthusiasm by bread machine users and those who make their bread by hand, and has become an indispensable staple for those who bake with whole wheat, rye and other whole grains. The ingredients, all naturally occurring, are vital wheat gluten, diastatic malt and ascorbic acid (Vitamin C).

Lora Brody Products
  • Loaves that benefit the most from the addition of Lora Brody's Bread Dough EnhancerTm are those made with all or part whole grain flours such as whole wheat, rye, buckwheat, graham, pumpernickel and barley flours. These flours are particularly low in the gluten-forming protein that gives dough the elastic quality it that results in a great loaf of bread. The vital wheat gluten in the EnhancerTM strengthens the dough while the ascorbic acid and diastatic malt (made from slowly-roasted barley) act as yeast activators to make sure your yeast works to it's maximum potential.
  • Loaves using all whole wheat flour may require additional Enhancer depending on the size of the grind. The coarser the flour, the more Enhancer you will need. Stone ground flours are particularly low rising. Add up to an additional 2-3 teaspoons of Enhancer. These breads may also benefit from a longer rise period; t when using a bread machine it is advisable to program for DOUGH cycle and f allow the dough to remain in the machine until it has almost doubled in size, then remove it to a bread pan, allow for a second rise and then bake in the conventional oven.
  • Do not use the Enhancer when making white bread unless you are adding heavy ingredients such as cheese, nuts, seeds, or dried fruit. Do not add it to loaves already containing extra gluten or particularly high gluten flour. The result will be a dry, hard texture.
  • When making bread by hand, make sure that there is enough liquid in the dough to form a smooth, pliable loaf. A dry loaf will not rise as well as one that has enough liquid. When using a bread machine follow the directions below.
  • Remember that weather conditions (particularly a falling barometer) will have a dramatic impact on the amount your bread will rise.
 

Lora's Tips for Success

  • Use good quality hard wheat unbleached, unbromated flour that has at least 12 grams of protein per cup.
  • Use dry instant active yeast—not rapid rise.
  • Open the machine and check the dough during the first 5- 10 minutes of the first kneading cycle!!! Even if your manual says not to do it. Flour acts as a sponge, absorbing moisture on wet days and becoming dehydrated during dry weather. You'll have to adjust for fluctuating humidity and barometric pressure by adding small amounts of flour or liquid to the dough.
 

If you've never made bread before and don't know what dough is supposed to look like, buy a package of frozen bread dough (available at your local supermarket), and let it defrost according to the package directions. Place it on a lightly floured surface and play with it until you are familiar with the consistency. This is what you're aiming for in the bread machine.

To adjust the dough in your bread machine during the first knead cycle, wait until the ingredients have been kneaded for 3-4 minutes. If the dough looks very wet and is coating the bottom and sides of the pan and not forming a ball, sprinkle in flour, a tablespoon at a time (you may need up to an extra 1/2 cup) while the machine is kneading, until you have a smooth, supple ball of dough. If the mixture is dry and corrugated looking or the dough doesn't hold together, then sprinkle in additional liquid, a little at a time, until the dough is smooth and pliable and forms a cohesive ball. If you've wandered away from your machine and to return to find a wet messy glob or a dry desert thumping around in the machine, press STOP (you can do this at any time—except if the machine has gone into the bake cycle), add a small amount of flour or liquid and press START. Stick around and make additional adjustments, if necessary, until the dough looks right.

 

Lory Brody Products and Cookbooks

Articles:

Products:

Cookbooks:

  • Bread Machine Baking: Perfect Every Time (with Millie Apter)
  • Plugged In The Definitive Guide to the 20 Best Kitchen Appliances
  •       (this Plugged In article appeared on our site April 1998)
  • Stuff It! Fun Filled Foods to Savor and Satisfy (with Max Brody)

Recipes:

All About Bread

 
Paris
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This page created September 1998


 


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