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BREAD FAT SUBSTITUTE - APPLESAUCE

Category:    Bread, Apples, Bread
Yield:1 servings
 
           -LINDA CALDWELL  KKPD13B       
 
  Try substituting unsweetened applesauce for the fats called for in your
  bread recipes. This even works with chocolate cake! Many can't tell any
  difference in taste and the pectin in the applesauce keeps the bread moist
  longer. I buy the small Motts individual containers so I don't have a large
  jar going bad in the fridge. I've read that you can use up to one
  tablespoon of applesauce per cup of flour. If you do make this substitution
  hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back
  in a tsp. at a time during the kneading cycle.
 

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