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How to lighten the texture of homemade bread

Perfecting a homemade bread recipe can be a process of trial and error. You may have to make many loaves of bread with slightly different recipes before you finally have a recipe that produces a loaf of bread that you consider ideal. Often a home baker desires bread with a light texture and a high rise. This can be challenging, especially if you use grains other than plain white bread flour. Several different ingredients act as dough enhancers. Experiment with adding one or more of these dough enhancers to bread dough to lighten the texture of homemade bread.

Add liquid or granular lecithin to bread dough to make bread loaves lighter and moister. If you are using liquid lecithin, mix it in with the other liquid ingredients. If you are using granular lecithin, mix it in with the other dry ingredients. Use 1 tbsp of liquid or granular lecithin for each cup of flour.

Use non-diastatic malt to create bread loaves that are soft. Non-diastatic malt is available as a liquid or a granular ingredient. Add liquid non-diastatic malt to the other liquid ingredients or add granular non-diastatic malt to the other dry ingredients. Add ¼ tsp of liquid or granular non-diastatic malt for each cup of flour.

Add vital wheat gluten to help bread dough rise higher with a lighter texture. Vital wheat gluten is a protein that is naturally present in wheat flours. White flour has more gluten and whole-wheat flour has less gluten. If you are baking bread with alternative grains, adding vital wheat gluten to the bread dough will help the dough rise more effectively. Add 1 tbsp of gluten for each cup of flour.

Mix unflavored gelatin in with bread dough to improve the texture of the bread. Add 1 tsp of gelatin to the dry ingredients (1 tsp for each loaf).

Add additional eggs to bread dough to help bread dough rise higher and improve the texture of the bread. Replace other liquids in bread recipes with additional eggs---one egg is equivalent to ¼ cup of any liquid.

Things You'll Need

  • Bread dough
  • Lecithin
  • Non-diastatic malt
  • Vital wheat gluten
  • Gelatin
  • Eggs
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About the Author

Kathryn Hatter is a veteran home-school educator, as well as an accomplished gardener, quilter, crocheter, cook, decorator and digital graphics creator. As a regular contributor to Natural News, many of Hatter's Internet publications focus on natural health and parenting. Hatter has also had publication on home improvement websites such as Redbeacon.