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There are a couple of things that will help...

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Joined: Dec 10, 2005


Posted to Thread #11511 at 11:28 am on Jul 28, 2008

and one of them is lecithin. You can add up to 1/2 teaspoon of granular lecithin per cup of flour. Mix it in with the dry ingredients.
Another thing that will help maintain the moisture (and keep the bread softer) is potato flour. For a recipe calling for 4 to 6 cups of flour, stir 2 tablespoons of the potato flour into the dry ingredients.

Hope this helps.

Every good dish deserves a good pot.

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