Name: Herbed Dijon Bread
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

The Word of God tells us that Christ’s church is glorious... [But] today the glory of the church is thickly veiled. It is no exaggeration to assert that in the main it presents a picture of advanced decadence and extreme feebleness... Let it be said emphatically, the church is where the truth is. Sound doctrine always has been, is today, and ever will be the foremost mark of the true church. But who dares to assert that there is today in the churches a rising tide of interest in doctrine? By and large people do not go to church to learn about God from His infallible Word, but to be tranquilized. And that the glory of God is both the beginning and the end of common worship does not seem to occur to them.

R.B. Kuiper

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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