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

[Bill Fisher]

On Mon, 22 Nov 2004 16:48:03 -0800 (PST), Samrah
<auntie_samrah at yahoo.com> 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

Culinary Heck, where Phil the lord of Dimly lit Places will torture you
with his dreaded pitchspoon!

Try it with oil, a good one and see if you llike it.  Just remember that
any of the margarine type things suggested turn into oil (or oil 
and dairy solids) when heated in the oven.

Use butter (unsalted) :-) a half cup in a loaf of bread isn't that
much....it is
naturally solid at room temperature. You could also cut back the fat to 
half the volume and see how it affects the outcome....

And maybe cut out a yolk or two....


Cadoc

-- 

"The 'Net is a waste of time, and that's exactly what's right about it" -
                                    - William Gibson