Natural Dough Enhancer

Dough enhancer will improve the texture and taste of bread, especially whole wheat and whole grain recipes. It can also act as a preservative to lengthen the shelf life of bread. A handy ingredient supplement to include in your emergency food storage.

Shelf Life

• Properly stored this product may last up to 5 - 10 years.
• Store in cool dark place to maximize shelf life.
• Bulk products (bags & boxes) should be repackaged for long term storage.
• Estimates are based on industry studies from sources deemed reputable. Since Food Assets and Rainy Day Foods has no control over individual storage practices, we disclaim any liability or warranty for particular results.

Ingredients: Sweet dairy whey, soy lecithin, corn starch, ascorbic acid, salt, silicon dioxide, spices, fructose, partially hydrogenated soybean/cotton seed oil.

Direction

100% Whole Wheat Bread Recipe

• 2 1/2 cups very warm water (120-130 degrees F)
• 1 1/2 to 2 rounded tablespoons dough enhancer
• 2 1/2 tablespoons instant yeast
• 1/4 cup oil
• 1/3 cup honey
• 1/2 tablespoon salt
• 1/2 cup vital gluten (rounded)
• 6 cups whole wheat flour

Pour warm water into bowl. Add the dough enhancer. Jog machine. Add oil, jog, add honey and salt, jog. Add one half of the flour jogging machine after each cup of flour. Add vital gluten, jog, then add about 2 1/2 cups of flour, jog. Add yeast and 1/4 cup of warm water. Mix then add the rest of the flour if necessary. Knead on fast speed for 2 minutes then turn to low speed for approximately 8 minutes or until smooth and satiny adding more flour if necessary.

Mold bread into five loaves (approximately 14 oz. each). Place in greased bread pans, 3 1/2" X 5 3/4". Place in warm (140 degrees F) oven to rise about 30 minutes. Dough should be double in size. Without moving bread, turn oven to 350 degrees F for 30 minutes.

The amount of flour you use varies. Add a little at a time being careful not to let dough become too stiff.

Servings per container:

#2.5 can: 20 oz. (567g) 227 servings.