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
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.
Yields
12 Servings