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

[Elaine Koogler]

Samrah wrote:

>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?
> 
>Thanks for the help,
>Samrah
>
>  
>
I'm not a bread person...baker, that is.  But you could try substituting 
Smart Balance.  It's a very good spread similar to margerine, but 
without the nasty,unsafe fats.  We use it all the time and it works 
everywhere butter and margerine do.

Kiri