You're right...your bread does dry out quickly due to the lack of oil. I
make my everyday breads with 1/2 T oil then freeze 1/2 the loaf to preserve
freshness. Not positive about this, but I seem to remember reading that
adding lecithin helps keep bread moist.
Chris
>From: Becky <mteacher@mindspring.com>
>Subject: Dry Bread
>Date: Sat, 18 Mar 2000 15:17:31 -0500
>I have a question for all of you bread bakers! I like to use
>prune/applesauce purees in my bread machine recipes...(to >substitute for
>the oil.) The breads also rise well, have a good texture, slice well,
>etc. However, they tend to taste "dry" by the following day. >Maybe I'm
>not storing the bread correctly or maybe this is just a hazard of >trying
>to lower the fat content. Do any of you have any suggestions?
>Thanks!
>Becky