The only catch to substituting Applesauce or any other liquid for fat in
bread machine recipes is that the dough consistency should be adjusted. To
do this, about 5 minutes into the kneading cycle open the bread machine to
check the dough. At this point it should have formed up into a relatively
smooth ball of dough bouncing about as the blade rotates. The dough should
feel slightly tacky to the touch. If it is sticky or wet, flour should be
added 1 teaspoon at a time until the dough forms a nice ball. If the dough
is gnarly, dry, or just not quite tacky, water should be added a teaspoon
at a time to achieve the correct consistency.
When I want to make a recipe low fat there are a number of substitution
choices (all should be done in equal quantities): substituting fat with
nonfat yogurt, using one of the prune fat substitutes, applesauce, just
leaving the fat out or making a bread that is naturally fat free such as
French or Sourdough.
Which replacer you choose depends upon what you have at hand and the nature
of the recipe. For example the prune fat replacer might be nicer in a
pumpernickel bread than a white bread.
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