Yield: 12 Servings
Measure | Ingredient |
---|---|
1 cup | Water (plus a little; I use a 1-cp measure and fill to the top) |
¼ cup | Mashed potato flakes (instant) |
1 cup | Oats (any kind; I use thick cut long cook style; raw) |
2½ cup | Bread flour |
1½ teaspoon | Salt |
1½ tablespoon | Applesauce (or your favorite fat sub) |
1½ tablespoon | Sugar (white; brown, maple, corn syrup; molasses, etc) |
2 teaspoons | Gluten |
2 teaspoons | Yeast |
Date: Tue, 23 Apr 1996 21:22:47 -0400 From: Lisa Greenwood <lgreenwood@...> 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 ½ 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, .