[Sca-cooks] Maybe It Is Rocket Science: Bread

[Terry Decker]

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