[Sca-cooks] Maybe It Is Rocket Science: Bread
Terry Decker
t.d.decker at worldnet.att.net
Mon Nov 22 17:00:33 PST 2004
Substituting oil for the margarine is likely to change the flavor. You
might try 50/50 margarine and yougurt or butter-flavored Crisco (as terrible
as that sounds, it does work).
Bear
>I make yeast bread, and I am good at it. I know the how, but there are
>many on this list who know the why. Below is my favorite regular,
>traditional egg bread recipe (made it for 35 years, very comfortable for
>me). In this age of heart safe (which often conflicts with what we have
>come to know & love as just good food), what would happen if I substituted
>a good quality oil for the margine in the recipe? Would I go to culinary
>hell? Do you think the result with be horrible?
>
> Samrah
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