I read in a food section of some paper that adding 1/8 teaspoon of ginger
to the bread mix helped it raise. Anyone know anything about that ???
I tried it last night on a modified version of DAK's blueberry bread
(tastes good with cream cheese for breakfast).
3 cups flour (I used 1- bread, 2 whole wheat 1/2 tablespoon gluten )
1 teaspoon salt
2 tablespoon sugar
1 tablespoon butter
1 16oz can cherrys drained ( I prefer cherries to blueberries )
1/4 cup juice - reserved from above
1/4 cup approx of water
1/8 teaspoon ginger
It rose almost to the dome ( welbilt breadmaker ) - which is higher than
I normally get for a bread with 2/3 whole wheat. However this could be
due to high suger content of cherries.