When reading some books or looking for ingredients online I have seen quite a few mentions of Vit C as a dough enhancer/softener....if adding it to a standard recipe for the bread maker or oven (sometimes just do the dough in the maker and bake in traditional tins)  does anyone know the amount of Vit C to add compared to the rest of the ingredients....
My bread comes out fine BTW I just want to try it and see what the books are on about...:-)

Cheers

here is a link to the recipe I use ......
http://allrecipes.com/Recipe/Best-Bread-Machine-Bread/Detail.aspx