What do they all do? (and how much do I use if I'm experimenting?)

Sugar: Helps bread rise, lighter bread
Amount used varies on sweetness of bread

Eggs: Leavening (lighter bread), preservative, moisture, color
1 large egg replaces about 1/4 cup of liquid in the recipe

Lecithin: Very similar to what eggs do as it is made from egg yolk or soy. (lighter bread, preservative, moisture)
1 Tbsp for every cup of flour

Non-Diastic malt: Feeds yeast, soft bread, structure (not malted milk. We don't want bread tasting like a whopper. I don't even like whoppers.)
1/4 teaspoon per cup of flour

Absorbic Acid: Helps yeast, makes it harder for mold and bacteria to grow
1/8 teaspoon per loaf

Dry Acid Whey: (not the same as dry whey) does almost the same thing as absorbic acid; helps bread rise quickly
1 teaspoon per cup of flour

Vital Wheat Gluten: Hard bread without it, not all flours need it.
1 Tablespoon per cup of flour

Pectin: Use instead of fat, adds moisture
1 teaspoon per loaf

Ginger: Keeps bread fresh, helps yeast, apparently it won't effect flavor?
1/4 teaspoon per loaf

Dry Milk: helps crust, flavor, moisture; easier to shape dough
1 Tablespoon per cup of flour

Gelatin (Unflavored): Texture and moisture, nutritional
1 teaspoon per loaf

Fats: moisture, flavor, takes away "chewiness"; breads don't use a lot, don't worry
1 Tablespoon per cup of flour

Buttermilk: yeast works quickly, moisture, freshness; if you don't want bread to be tart, add 1/2 tsp. baking soda
1/2 Cup replaces a 1/2 cup of other liquid in the recipe

Garlic: helps yeast, makes dough easier to work with, freshness of bread; does affect flavor
1 teaspoon per loaf

Cake flour: softer bread, easier to work with
Only replace 1/4 or less of the flour called for in the recipe

Dough Enhancers: When you buy these at the store, they usually contain many of the above ingredients. I found a 15 oz canister for 3 or 4 dollars. However, as Linda D pointed out in the Potato Cinnamon Roll article, you can make you're own! She found a recipe at https://chickensintheroad.com/cooking/how-to-make-homemade-dough-enhancer/ (Thanks Linda!)

The website I got the above information from also has a recipe:

Homemade Dough Enhancer

Ingredients:
1 cup vital wheat gluten
1 cup potato starch
or
1 cup instant potato flakes
1 package jelly powdered pectin
1 cup lecithin granuals
2 tablespoons vitamin C tablets - powdered
1 tablespoon ginger powder
1 cup dry milk powder
1/2 cup diastatic malt powder
1 envelope unflavored jello


Directions:

Combine all ingredients in a blender container or food processor. Process
for 30 seconds. Remove enhancer to a glass or plastic container with a
tight fitting lid you can get a teaspsoon in to. To use add 1 tsp. of the
enhancer per 1 cup of flour called for in the recipe. No other adjustments
are needed.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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