Yield: 12 Servings
|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 tablespoon||Applesauce (or your favorite fat sub)|
|1½ tablespoon||Sugar (white; brown, maple, corn syrup; molasses, etc)|
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, .