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

[ranvaig at columbus.rr.com]

Crisco is no more heart friendly than margarine.  I'd use oil, 
probably olive oil,.... or maybe half oil, half butter. Or reduce the 
amount of fats.  You can probably replace whole milk with nonfat milk 
too. You will probably just have to try it, to see what is acceptable 
to you.

On the whole, I wouldn't worry too much about the amount of margarine 
in a slice of bread.  A few years ago butter and eggs were bad and 
margarine was good, now margarine is bad.  Personally, I've always 
used butter, just not much of it.  My folks visited us a few years 
ago and made a fuss about having the right, heart friendly 
margarine.. and used four times as much margarine than I used butter.

Ranvaig

>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
>
>>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?
>>
>Samrah