Bread-Bakers v100.n031.9

Carolyn:

I frequently substitute fruit purees in any bread recipe for the oil
ingredient.  I watch as the dough mixes in the bread machine and
sometimes need to add a bit more liquid or a bit more flour to achieve
the dough consistency I desire.  Granular lecithin (1 to 2 Tbl per 3 cups
of flour in yeasted bread recipes) is a useful oil substitute, too.  You
also can use some granular lecithin with the fruit puree of your choice.
Experiment and have fun!

Lynn Cragholm
Anchorage, AK