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

[Samrah]

Thank John.  Yes, my recipe is probably rich in fat in the first place.  Been handed down for a generation or two, and occasionally winds up as coffee cake or cinnamon rolls ;o)
 
Just because inquiring minds (or at least this one) would like to know, does the change in name reflect a change in persona?
 
Samrah

Samrah wrote:
>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?

John Elys replied:
I routinely use olive oil in my bread -- usually "light" rather than 
"extra virgin", unless I know I'm only going to be using the dough 
for savory applications, like pizza. Olive oil is probably safer for 
the heart than either butter (full of saturated fats and cholesterol) 
or margarine (trans-fats). I haven't noticed any problems with the 
bread as a result. I'm using about half as much of it (in proportion 
to the water and/or milk) as Samrah is.


		
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