I made a cramique loaf of bread, it has sultanas, chopped turkish apricots, eggs, nutellex ( instead of butter ) , sugar and vanilla. It’s a Belgian breakfast bread. It’s kneaded well so it’s like bread, not like a cake or brioche.
My distaste for nuttelex and marge in general is irrational, so I would think that any marge including olive oil spread would probably have the same effect as using it. Nuttelex is a holdover from the anti-cholesterol panic of the 1990s and early 2000s. It’s full of trans fats, just no cholesterol.
The butter/marge/oil is probably there in the recipie to keep the crumb soft - and almost any oil will do that. One of my beefs against marge of any kind is that it is chock full of hydrogenated fats (trans fats) to make it solid enough to spread like butter. So it’s bloody unhealthy to use a solidified hydrogenated fat in a recipie when almost any oil will do the same without the hydrogenated trans fats. Maybe substitute peanut butter or almond butter? Or even a couple of eggs? Same effect but much less trans fats. Butter has some useful vitamins and calcium as well as it’s fat which is why it appears in bread recipies so often.
Marge is fundamentally a lie - I’d rather use the naked oil or squished peanuts or eggs without all the baggage. But I digress. You do you.
butter is in bread recipes because of “mouth feel”, butter melts/dissolves/digests at mouth temperature, nearly every other fat , other than cocoa butter, does not.
the one I made tastes different to the bought ones, most were supermarket breads as it’s a traditional bread and not many bakers make it. I figured it was because I don’t use boatloads of sugar, just a few tbsps. The Jam is all the sweetener you need.
I made a cramique loaf of bread, it has sultanas, chopped turkish apricots, eggs, nutellex ( instead of butter ) , sugar and vanilla. It’s a Belgian breakfast bread. It’s kneaded well so it’s like bread, not like a cake or brioche.
Sounded yumm until you mentioned nuttelex. But given the dairy sensitivity, maybe a free pass on that front. I have an irrational hatred of nuttelex.
Is there something I could use instead? Maybe just sunflower margarine.🤷♀️
My distaste for nuttelex and marge in general is irrational, so I would think that any marge including olive oil spread would probably have the same effect as using it. Nuttelex is a holdover from the anti-cholesterol panic of the 1990s and early 2000s. It’s full of trans fats, just no cholesterol.
The butter/marge/oil is probably there in the recipie to keep the crumb soft - and almost any oil will do that. One of my beefs against marge of any kind is that it is chock full of hydrogenated fats (trans fats) to make it solid enough to spread like butter. So it’s bloody unhealthy to use a solidified hydrogenated fat in a recipie when almost any oil will do the same without the hydrogenated trans fats. Maybe substitute peanut butter or almond butter? Or even a couple of eggs? Same effect but much less trans fats. Butter has some useful vitamins and calcium as well as it’s fat which is why it appears in bread recipies so often.
Marge is fundamentally a lie - I’d rather use the naked oil or squished peanuts or eggs without all the baggage. But I digress. You do you.
oil it is 👍
butter is in bread recipes because of “mouth feel”, butter melts/dissolves/digests at mouth temperature, nearly every other fat , other than cocoa butter, does not.
🤤🤤🤤
*adjusts clock to breakfast *
have toasted with butter and jam
the one I made tastes different to the bought ones, most were supermarket breads as it’s a traditional bread and not many bakers make it. I figured it was because I don’t use boatloads of sugar, just a few tbsps. The Jam is all the sweetener you need.
Ooh looks good!
That looks so delicious 🤤