1 c lecithin granules                               1 Tbs. vitamin C powder
1 Tbs. ginger, ground

Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better.  This is supposed to also help with the shelf life of your loaf.