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

[Elaine Koogler]

Susan Fox-Davis wrote:

>On 11/22/04 8:03 PM, "Etain1263 at aol.com" <Etain1263 at aol.com> wrote:
>  
>
>Oh, that old thing...  Frankly, I think Samrah is better off making the
>recipe as written and enjoying the bread in moderation than adding
>trans-fats and other bad goo that they put into margarine.  Using 2
>egg-whites instead of 1 egg in the recipe might work out texture-wise,
>certainly cheaper than buying "egg substitute" which is usually just egg
>whites plus yellow food coloring.
>
>If one opts for the oil and egg white version, don't forget that it will
>turn out much whiter.  Think about soaking some saffron threads in the water
>that goes into the recipe.
>
>May you break bread in good health always!
>Selene
>  
>
That's why I recommended using Smart Balance...it has all of the 
properties of margerine without the trans-fatty stuff.  And I know that 
it works in recipes...almost as well as butter.  In fact, we've never 
run into a margerine that we've been willing to use until we started 
using this.  Even our doctor agrees that it's the best alternative!

Kiri