Try substituting unsweetened applesauce for the fats called for in your
bread recipes. This even works with chocolate cake! Many can't tell any
difference in taste and the pectin in the applesauce keeps the bread moist
longer. I buy the small Motts individual containers so I don't have a large
jar going bad in the fridge. I've read that you can use up to one
tablespoon of applesauce per cup of flour. If you do make this substitution
hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back
in a tsp. at a time during the kneading cycle.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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