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

[Samrah]

Thanks ever so much everybody!  That's exactly what I was looking for.  If we are only talking flavor, I may try 1/2 oil & 1/2 real butter.  While it makes sense to me that solidish fats would resolidify in the system, generally I figure I am always ahead healthwise if I can use the least processed product possible (regardless of what the current press release is from the health professionals ;o)
 
Samrah

Terry Decker <t.d.decker at worldnet.att.net> wrote:

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


>traditional egg bread recipe ...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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