| 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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