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common Substitutions
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Add one teaspoon of vital wheat gluten per cup of all-purpose flour to substitute for bread flour.
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Water will replace milk. The texture will change but the bread will still be very palatable, tasty and good to eat.
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Fruit and vegetable juices can replace water. If you use vegetable juice, it may contain salt, so you may need to reduce the amount of salt in a recipe. Likewise, fruit juice may contain enough sugar so that you may need to reduce the amount of sugar called for in the recipe.
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Fat can be replaced with applesauce or prune puree. The texture of the bread will be more like a quick bread. A general rule of thumb is to substitute 1-1/2 tablespoons of applesauce/prune puree for 3 tablespoons of fat.
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White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. Artificial sweeteners do not provide food for the yeast so they cannot be used in breads to perform the same function as sugar does.