<<Disclaimer: Verify this information before applying it to your situation.>> I have seen many references, both here and in books, to adding lecithin to our bread dough for better texture, etc. What I haven't seen anywhere is HOW MUCH?!?! I also would like to know if it is supposed to substitute for something else in the recipe? Thanks in advance! Anne Washburn [log in to unmask] Co-owner, APH - Association of Personal Historians List