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

[Elaine Koogler]

ranvaig at columbus.rr.com wrote:

> 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
>
At the risk of sounding somewhat redundant, there is a margerine you can 
use that is low-cholesterol...at least the bad stuff.  It's called Smart 
Balance and, after years of refusing to use margerine not only because 
it was worse for you than butter but because it just didn't taste very 
good, we've finally switched to this brand.  It works well as a butter 
substitute...we've even made Savory Toasted Cheese with it!   I suspect 
it would be very good to make bread with.

I'm looking at the analysis on the side of the tub.  In 1 Tbsp. of the 
spread, there is a total of 5 grams of fat...1.5 of saturated fat, 0 of 
trans fat, 1.5 of poly fat and 2 of mono fat...no cholesterol.  This is 
the "light" variety.  They recommend using the regular version for 
baking.  The tub also states that it is non-hydrogenated and contains 
flax oil.  Our doctor has agreed that it is ok for us to use...and 
Phillip is having to seriously watch his cholesterol!

Hope this helps!

Kiri