Ah, the dry bread problem.
Having cooked for a time for someone who was somewhat obsessive about
fats in foods, (No eggs, No cheese, No milk, No butter, No shortening,
etc. etc.)
I know the problem.
And I know the solution.
substitute for 1 cup of the flour, 3/4 cup of rolled oats-regular, not
instant. (the oats absorb more moisture)
Other than that, do everything exactly the same. The addition of the
oats will give you a fine crumb, increase shelf life considerably and
the little furry friends (molds) also will not get a foothold as easily.
And, another bonus, Yeast loves oats. If your bread has a so-so rise,
adding the oats will give it a boost.
If you are pushing the size of your machine (if you are using a machine)
you may have it push the lid up.
If you want to bake scones that are light, flaky, moist and still have
the texture one wants in a scone, substitute oats for some of the
flour. The Scots, the Irish, the Welsh, all know the secret.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/