> We got a Bread Maker for Christmas and we're trying to learn how to convert
> recipies to fat free (or at least low fat). I've used applesauce, prune
> puree, and FF yogurt to replace half of the oil or butter, but when I try to
> go further than 50 % the recipe turns out heavy and "soggy".
>
> Do any of you have some standard "Rules of Thumb" for converting recipies.
I've been cooking whole wheat (but not fatfree) bread in my
breadmaker. For a while, the bread kept coming out very dense. I
discovered that to make good bread, it really helped to put warm water in
the bread machine, mix in the sugar and yeast, and let it sit for a couple
minutes, and then add the flour and other stuff.
My breadmaker came with the following high-sugar but fatfree receipies.
100% Whole Wheat
9-10 oz water
1 1/2 t salt
1 1/2 T honey
1 1/2 T molasses
3 1/2 c whole wheat flour
1 T vital gluten
2 t active dry yeast
Use whole wheat setting.
100% Whole Wheat 2
10-12 oz water
2 t salt
2 T molasses
1 T packed brown sugar
4 cups whole wheat flour
1 1/2 t vital wheat gluten
2 t active dry yeast
--= Kris Hildrum -=- hildrum@xxxxxxxxxxxxxxxx -=- e-mail for pgp key =--
You are now using me unkindly. You are endeavouring to disarm me by
reason and to convince me against my will.
-- Jane Austen
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