Debbie
721 posts
Jun 04, 2005
5:47 PM
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I just got the cookbook Smart Bread Machine recipes. It is great! I love it. Thanks for the recommendation. I made whole wheat raisin bread this morning and it was delish.
In the book, it said that lecithin granules are great for making bread. It will make the bread softer texture. Does anyone use it?
I am thinking of trying it. :-)
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1003 posts
Jun 04, 2005
10:52 PM
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Personally, I don't like the taste or smell of lecethin and it has the same calories as oil.
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"To look like a goddess, eat like a peasant." Karen Andres
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Dori
242 posts
Jun 05, 2005
2:44 PM
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I have used it before, quite some time ago. I added 2 TBSP to six 1 1/2 lb loaves of bread, this would amount to 1 tsp per loaf. I tried it because I read somewhere the health benefits of using it. I used lecithin granules because that was all I could find at the time. I have since seen that there is lecithin liquified in a bottle.
I don't remember that there was anything I found exceptional about it. I haven't continued using it. I have noticed that it is added to a dough conditioner that I use for certain whole grain breads. I do notice a considerable difference without the dough conditioner.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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kourtney
70 posts
Jun 05, 2005
3:23 PM
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One of my bread machine books calls for lecithin or an equal volume of vegetable oil. I've never had lecithin on hand, so I always use vegetable oil, and it turns out fine.
Lecithin granules are about half as dense as vegetable oil, so I think part of the point of using them in that particular book is the resulting bread has less fat.
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