Few things are better than homemade bread. The flavor is hard to beat, and it makes the kitchen smell amazing. However, the shelf life often leaves much to be desired. It’s not something you need to worry about if you intend to gobble up your loaf right away, but if you make a loaf on Sunday and want it to last through lunch on Friday you might end up disappointed when by Thursday the loaf starts to mold. And lets face it, you’re not saving any money making your own bread if you have to throw it out.
I usually have good luck with my bun recipe lasting a full week. My recipe uses an egg, and the lecithin in the egg yolk can act as a preservative, so that could be why. However, as wonderful as my bun recipe is, sometimes I want to make a different kind of bread. I know, crazy, right? Besides, I wouldn’t mind squeaking a few more days of freshness out of my buns from time to time.
I don’t want to go out and buy a commercial dough enhancer because they’re pretty expensive and the reviews on whether they work or not seem pretty mixed. In hopes of finding a cheaper alternative, I decided to embark on an adventure to try to find if there is something, natural or commercial, that I can add to a bread recipe that will help extend its shelf life. My first contender: Vital wheat gluten with vitamin C.
Vital wheat gluten is better known to improve the texture of breads, however this product has vitamin C, which is an additive that should improve shelf life. Read More »