| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Breads, And, Rolls | 12 | Servings |
INGREDIENTS
| 1/8 | c | Egg substitute |
| 7/8 | c | Water |
| 2 | tb | Dijon mustard |
| 1 | ts | Salt |
| 1 1/2 | ts | Canola oil |
| 1/4 | c | Oat flour |
| 2 3/4 | c | Bread flour |
| 1 | tb | Sugar |
| 1 | ts | Dried thyme |
| 1 | ts | Dried onion flakes |
| 1 | ts | Yeast |
INSTRUCTIONS
Place ingredients into bread machine in order given. Bake on white bread cycle with light crust. Recipe by: Ruth G. Posted to JEWISH-FOOD digest V97 #227 by Ruth & Shel <fritzl@earthlink.net> on Aug 06, 1997
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