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Home » Recipes » Yeast Bread Recipes

5 Ingredients to Help Your Bread Rise Higher

Published: Jul 30, 2020 Last Updated: Apr 13, 2023 by Marye 1193 words. | About 6 minutes to read this article.

Jump to Recipe Pin Recipe
5 minutes mins
I've used this homemade dough enhancers for over 20 years and it works like a charm. Use 3 tablespoons for every loaf your recipe makes.
Bread dough and loaf collage with text overlay for Pinterest
Bread dough with text overlay for Pinterest

Are you ready to create high, billowy, beautiful loaves of homemade bread?

3 loaves of finished bread.
Buttermilk Bread
Jump to:
  • About dough enhancers
  • What does dough enhancer do?
  • Ginger
  • Potato water
  • Wheat gluten
  • Dry milk powder
  • Vitamin C powder
  • Other possibilities
  • Supplies
  • FAQs
  • 📚 Related recipes
  • Homemade Dough Enhancer
  • 💬 Comments

About dough enhancers

Our grandmothers knew that certain ingredients helped the dough rise faster and higher, have a better texture, and keep longer without going stale or molding. These natural dough enhancers and bread improvers still work well today!

One of the most frequent questions people ask me is how I achieve those big, fluffy loaves. It's not really a secret - I do what commercial bakeries do.

Dough enhancer, also called bread improver.

There are a lot of reasons bread doesn't rise to its full potential, so to speak, but one way to ensure that gorgeous loaf is a dough enhancer. Commercial bakeries use it for a reason.

Now, I am not telling you to use a bunch of chemicals dumped into your recipe. There are tons of natural ingredients that help your bread rise high, light, and fluffy.

What does dough enhancer do?

Bread improvers and enhancers do several things which is why it's best to use a homemade mixture like the one in the recipe card below. Each ingredient works with all the other ingredients.

  • It improves how the bread rises
  • It improves the texture
  • It improves the taste
  • It improves the crust
  • It makes a lighter, fluffier bread with a more tender crumb
  • It even helps to extend the shelf life because it's a natural preservative.

Here are some of my favorite ingredients to make your dough rise higher. You can use one of them or combine several. Take some time to try each of them to see what works for you.

Ginger

I first learned about adding ¼ teaspoon powdered ginger from an (almost) ancient cookbook. Old cookbooks are one of my addictions and I found this one in a second hand store. The note to add ginger was handwritten in the flyleaf so I tried it - and loved the result.

Ginger is still my favorite dough enhancer additive. This common spice boosts the yeast like that first cup of coffee hitting you in the morning. The yeast gets more active much more quickly.

Add ¼ teaspoon of ginger in with the water when you are first proofing the yeast to help your bread rise higher and fluffier. It won't make your bread taste like ginger, either.

cloverleaf rolls in a muffin tin
Works for rolls, too.

Potato water

The next time you boil potatoes don't salt the water. When the potatoes are done save that cloudy water in a Mason jar.

Cover it tightly and store it in the refrigerator.

Then, when you are ready to make your recipe, warm the potato water to 110F and use it in place of the water or milk (in equal measure).

This works to help your bread rise because of the potato starch that's left in the water. The starch encloses the gas bubbles in dough and strengthens them.

That makes your bread rise lighter and higher. Of course it also gives a pleasant flavor and I feel good about being as frugal as my grandmother was!

Don't keep potato water more than a few days, though. It sours and can really smell up your kitchen.

Linked ad for breadbaking supplies on Amazon.

Wheat gluten

Wheat gluten is a protein that's present in all wheat flour. It's the substance that gives the dough that elastic feel.

It strengthens the dough and holds the gas bubbles produced by the yeast and to make the bread rise higher. It's really helpful when you are using different kinds of flour.

You can buy vital wheat gluten, which is just the gluten. Substitute 1 tablespoon gluten for 1 tablespoon flour in each cup of flour for whole wheat bread and about half that for white.

So, if your recipe calls for 8 cups whole wheat flour you'll remove ½ cup of the flour and add ½ cup of gluten added in with the flour.

If you're making pizza dough or Italian bread you can add about 1 ½ tablespoons per cup of flour to give your bread that chewier texture.

Finger being stuck into dough to show that it has risen.

Dry milk powder

Adding 2 tablespoons instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer. That means it won't get stale as quickly. Dry milk powder creates a more golden brown crust and improves nutrition, too.

Add it with the flour.

Vitamin C powder

Don't use this in your artisan type breads that have a coarser crumb but it will help make sandwich loaves soft -- especially good when it comes to wheat breads.

The acid of the vitamin C helps the yeast to work better and also acts as a preservative by deterring the growth of mold and bacteria.

I toss the contents of a bottle of vitamin C tablets in the blender, turn them into a powder, and then store it in a Mason jar.

Use ⅛ teaspoon per loaf of bread, adding it in with the flour.

Other possibilities

There are other additives you can use, of course. In addition to the ones mentioned above people add:

  • dried potato flakes
  • Lecithin
  • Vinegar
  • A variety of other ingredients

I tend to stick with those listed here because in the 41+ years I've been making bread they haven't let me down!

Supplies

As an Amazon Associate I earn from qualifying purchases.

Gluten flour is available almost everywhere but I often get mine on Amazon because it's just so darn convenient. Bob's Red Mill Gluten Flour

What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

FAQs

Here are the questions I am most frequently asked about this recipe.

What is dough enhancer?

Ingredients or combinations of ingredients that are added to bread dough to get it to rise better, stay softer, and last longer.

What is bread improver?

Bread improver is another name for dough enhancer.

What makes bread rise?

Yeast turns the starches and sugars in flour to carbon dioxide gas which in turn inflates air bubbles in the bread causing it to rise. Since the yeast is also multiplying and producing more carbon dioxide the bread rises more and more.

What does dough enhancer do?

It makes the bread lighter, fluffier, and more flavorful as well as helping it stay fresh longer.

📚 Related recipes

Dough enhancers (also called bread conditioners or dough improvers) work really well when everything else is working right, too. If you are still having trouble check out this information on troubleshooting.

  • Yeast Bread Baking Tips Part 1 
  • Part 2
  • Yeast Bread Baking Troubleshooting
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Click through to these bread recipes to try this great dough enhancer out!

Buttermilk bread sliced to show texture.
4.63 from 207 votes

Homemade Dough Enhancer

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I've used this homemade dough enhancers for over 20 years and it works like a charm. Use 3 tablespoons for every loaf your recipe makes.
Course Pantry Staples
Cuisine American
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings:2 cups
Calories:81
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Mason jars

Ingredients

  • 1 cup wheat gluten
  • 2 tablespoons lecithin granules
  • 1 teaspoon vitamin C granules
  • 2 tablespoons powdered fruit pectin
  • 2 tablespoons unflavored gelatin
  • ½ cup nonfat dry milk powder
  • 1 teaspoon powdered ginger

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Mix together and store in a capped Mason jar in the refrigerator.
  • To Use: Add 3 tablespoons for each loaf of bread a recipe makes.

Notes

  • Let come to room temperature before making bread.
  • Shake the jar before using.
  • This will stay good indefinitely in the refrigerator.

Nutrition Facts

Calories: 81kcal | Carbohydrates: 14g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 171mg | Potassium: 191mg | Fiber: 2g | Sugar: 7g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg

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    First published August 2015. Last updated August 2, 2021 to add information.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Teresa Hintz

      May 08, 2023 at 12:36 pm

      In the recipe for dough enhancer you list fruit pectin. Would that be like Sure-Jell or Pomona Pectin or like the Clear Gel I see in the Amish store?

      Reply
      • Marye

        May 09, 2023 at 8:07 pm

        Yes. Just plain old fruit pectin.

        Reply
    2. Deborah Heading

      April 17, 2023 at 11:43 am

      So you add this to your favorite bread recipe. I thought there was a full recipe for making the bread

      Reply
      • Marye

        April 19, 2023 at 10:27 pm

        There are plenty of bread recipes on this site as well as links within the post.

        Reply
    3. Sherry darnell

      January 11, 2023 at 8:10 am

      5 stars
      Ok I’m a novice at bread baking tho 85 years old but with your excellent tutorial that I have stumbled upon here I am going to jump in and try that buttermilk white bread recipe with my kitchen aide mixer since that sounds as if it would. Make the process much easier than stirring it all by hand so here goes! Thank you for taking the fear out of bread baking! And I will report on my attempt at this ifmsuccessful!

      Reply
    4. Lee Allison

      January 01, 2023 at 11:31 pm

      5 stars
      You’re bread looks looks so good. But now iam msking sweet bread s I’ll be useing apta it’s Dryden and raisens

      Reply
    5. Chris Stanifer

      August 26, 2022 at 10:13 am

      I am using 6563 grams of 12% protein bread flour, 2034 grams milk, and 185 grams of yeast. How much Ginger would you recommend for a batch that size?

      Reply
      • Marye

        August 26, 2022 at 12:34 pm

        Chris, as I am a heathen and don't weigh my ingredients I don't know how much all of that is. What I can tell you is you only need a pinch for a single packet of yeast.

        Reply
    6. Bernadette

      July 27, 2022 at 11:10 pm

      Miss Marye,
      I am trying to make a good loaf of rye. Would you have any advice?

      Reply
      • Marye

        July 28, 2022 at 10:13 am

        Try this recipe - https://www.restlesschipotle.com/jewish-rye-bread-secret-getting-right/

        Reply
    7. Barbara

      July 07, 2022 at 7:18 am

      Ok I am confused, reading the comments. In the printable square of the recipe on this webpage, I need to combine ALL those ingredients , Yes ?

      Reply
      • Marye

        July 20, 2022 at 2:11 pm

        Yes - that's a recipe for a dough conditioner.

        Reply
    8. Carol Cuevas

      June 16, 2022 at 11:43 am

      5 stars
      Wow! Who knew 1/4 tsp ginger could work?

      I've been trying to get my husband off the expensive, store-bought, chemicalized white bread. But I haven't been able to offer an alternative until now.

      Great rise, great crumb, and it lasted in the pantry a full week.

      Thanks!

      Reply
    9. Brighton T

      June 08, 2022 at 8:29 am

      Hie is wheat gluten a good enhancer better than flour ?

      Reply
      • Marye

        June 10, 2022 at 12:56 am

        you need both.

        Reply
    10. Lois Rooks

      May 15, 2022 at 11:24 am

      I make a variety of sweet breakfast breads in a loaf pan. How can I get more “rise” to each loaf without altering the basic recipe?

      Reply
      • Marye

        May 16, 2022 at 8:45 am

        If they are yeast based make sure you're kneading well. Try substituting 1 tablespoon of gluten for 1 tablespoon flour in each cup.

        Reply
    11. Priyanka Malani

      May 01, 2022 at 4:35 am

      4 stars
      Informative and well explained, I am yet to try the result, hence giving 4 stars.

      Reply
    12. Cheryl

      April 23, 2022 at 12:07 pm

      If I want to triple my batch for the white bread l do I use 1/4 of ginger three times in my water , for my enhancer because I am triple in the recipe?

      Reply
      • Marye

        April 23, 2022 at 6:32 pm

        No - it's fine to use the smaller amount.

        Reply
        • Judy

          May 20, 2023 at 10:11 am

          If you use only one ingredient that is showing in your recipe then do you use the 1/4 for each like it you stated for the ginger instead of the 1 teaspoon or do you use the amount listed amount in the ingredients that is in your enhancer recipe? Sample, if I only want to use the powder dry milk, how much would I use of it or the powder fruit pectin? I am confused on what amounts to use if only wanting to use one of these that I already have in my pantry!

        • Marye

          May 22, 2023 at 10:21 pm

          It has the measurements right in the post... "Adding 2 tablespoons instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer. That means it won't get stale as quickly. Dry milk powder creates a more golden brown crust and improves nutrition, too.

          Add it with the flour."

    13. Linda Church

      March 25, 2022 at 12:52 pm

      Can you use whole grain flour for dinner rolls. I tried and I didn’t get the ride like I should have.

      Reply
      • Marye

        March 25, 2022 at 2:06 pm

        yes you can - you need to knead them longer than white rolls.

        Reply
    14. Sharon

      February 23, 2022 at 11:12 pm

      can i use potato starch instead of potato water n if so, how much

      Reply
      • Marye

        February 25, 2022 at 9:51 pm

        I've never tried so I'm not sure.

        Reply
    15. Wanda Keiser

      February 23, 2022 at 2:18 pm

      You list several enhancer options. Please confirm you only need to use one of the options of enhancers and not all of them in making bread. If I choose to use ginger or one of the other enhancers is that your instructions, pick and choose one of them?

      Reply
      • Marye

        February 24, 2022 at 4:06 pm

        You only need to use one option.

        Reply
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