[Sca-cooks] Maybe It Is Rocket Science: Bread
Elaine Koogler
ekoogler1 at comcast.net
Tue Nov 23 04:35:24 PST 2004
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
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