| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Sweet, Breads, And, Rolls | 12 | Servings |
INGREDIENTS
| 1/8 | c | Egg substitute |
| 7/8 | c | Water |
| 1 | ts | Salt |
| 1 1/2 | ts | Canola oil |
| 1/4 | ts | Orange extract |
| 1/3 | c | Oat flour |
| 2 2/3 | c | Bread flour |
| 2 | tb | Nonfat dry milk |
| 1/8 | ts | Grated nutmeg |
| 1/4 | ts | Ground cloves |
| 1 | ts | Ground ginger |
| 1 1/4 | ts | Cinnamon |
| 3 | tb | Sugar |
| 1/4 | ts | Grated orange peel (up to 1/2) |
| 1 | ts | Yeast |
INSTRUCTIONS
Here's a lovely loaf of bread for breakfast or for tea. Delicious for Shabbat morning with cream cheese or yogurt cheese sweetened with honey or apricot preserves. I unvented this last night and it's yummy. Place ingredients into bread machine in the order that your bread machine requires. From-scratch bakers know how to play around with this. Bake on rapid cycle with light crust. You could gild the lily with this one by drizzling a glaze made from heating apricot preserves on top of the warm bread. Recipe by: Ruth G. Posted to JEWISH-FOOD digest V97 #241 by Ruth & Shel <fritzl@earthlink.net> on Aug 28, 1997
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