SMALL LOAF – 8 SLICES
1/2 c Unsweetened apple juice; 1/3 c Rolled oats;
— room temperature 4 ts Sugar;
1/4 c Natural Applesauce; room 1/2 ts Salt;
— temperature 3/4 ts Cinnamon;
1 tb Margarine/butter; room 1/8 ts Ginger;
— temperature 1 1/4 ts Active dry yeast;
1 2/3 c Pillsbury best Bread flour;
LARGE LOAF – 12 SLICES
3/4 c Unsweetened apple juice; 3/4 c Rolled oats;
— room temperature 1/4 c Sugar;
1/2 c Natural applesauce; room 1 ts Salt;
— temperature 1 ts Cinnamon;
2 tb Margarine/butter; room 1/4 ts Ginger;
— temperature 2 1/2 ts Active dry yeast;
2 1/2 c Pillsbury Best Bread Flour;
If the bread machine typically uses 2 cups of flour, use small loaf
recipe. If machine uses 3 cups, use large loaf recipe.
Fellow manufacturer’s directions for loading ingredients into machine.
Measure ingredients carefully.
Select regular, rapid or delayed time bake cycle and follow
manufacture’s directions for starting machine.
HIGH ALTITUDE – Above 3500 feet: For small loaf, increase apple juice
1 – 2 tablespoons and decrease yeast by 1/4 to 1/2 teaspoon. For
large loaf, increase apple juice by 1-1/2 to 3 tablespoons and
decrease yeast by 1/4 – 3/4 teaspoon. Continue as directed.
Food Exchange per serving: 2 STARCH EXCHANGES + 1/2 FAT EXCHANGE; CAL:
180; FAT: 3g; CHOL: 0g; SOD: 200mg; CARB: 32g; SUGARS: 7g; Protein:
5g
Yields
1 & 1-1/2 lb