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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