I found that the "Oatmeal Bread #4" from the b2q97.mxp
archive of this list is FABULOUS ! ! ! I can endorse
ALL the compliments that were added by the person who
posted it. I have used this recipe repeatedly, w/wo
minor variations, and it has always come out great.
If anyone wants this recipe and can't get the archives,
e-mail me privately, and I will send you a copy.
Being moderately adventurous, and also being
encouraged by the listing of alternative flour
equivalents posted here by Reggie Dwork in mid-January,
I tried altering this recipe by substituting 3/4 Cup Oat
flour for 1 Cup of the bread flour. Other adjustments:
molasses for sweetener, buttermilk powder w/the dry
ingredients, and 1 Tbsp lemon juice for 1 Tbsp water.
The loaf was still good but only about 2/3 as tall as
normal for this recipe. Obviously, there is something
else necessary when using these substitutions. Can
anyone point me to a site or perhaps a book where
some directions or guidance relating to these flour
alternatives may be found?
ICQ UIN: 3178012