| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Bread | 12 | Servings | |
INGREDIENTS
| 1 | c | Water (plus a little; I use a 1-cp measure and fill to the top) |
| 1/4 | c | Mashed potato flakes (instant) |
| 1 | c | Oats (any kind; I use thick cut long cook style; raw) |
| 2 1/2 | c | Bread flour |
| 1 1/2 | ts | Salt |
| 1 1/2 | tb | Applesauce (or your favorite fat sub) |
| 1 1/2 | tb | Sugar (white; brown, maple, corn syrup; molasses, etc) |
| 2 | ts | Gluten |
| 2 | ts | Yeast |
INSTRUCTIONS
Date: Tue, 23 Apr 1996 21:22:47 -0400 From: Lisa Greenwood <lgreenwood@voyager.net> I find it best in the Zoji to add liquids first, then drys. Never let the yeast touch the salt. In this recipe, I'd load in the order of: water, flakes, salt, applesauce, sugar, oats, bread flour. Then make 2 indentations in the flour and place yeast and gluten in one each. I use the dough cycle, remove after rising, shape, rise again in my oven and bake at 350 for 1/2 hour is it's a loaf, about 20 mins for rolls. Recipe by Lisa Greenwood FATFREE DIGEST V96 #113 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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