"Sqwertz" > wrote in message
...
> On Tue, 7 Nov 2017 00:19:46 -0600, Sqwertz wrote:
>
>> On Mon, 06 Nov 2017 22:59:30 -0700, U.S. Janet B. wrote:
>>
>>> On Mon, 6 Nov 2017 21:56:07 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>I disagree. I have been baking for 50 years. Egg does add leavening.
>>>>Leave
>>>>egg out of a recipe or use an egg substitute and the results won't be
>>>>the
>>>>same.
>>>
>>> It is your right to disagree
>>
>> Eggs are only a leavening when they are beaten whites to incorporate
>> air that will then expand (such as in a souffle). Egg that are not
>> beaten do not rise.
>
> And no, beating eggs with any amount of fat and water, such as the
> oil, margarine, water, cottage cheese and flour in this recipe, will
> not make eggs a leavening. For an egg to be a leavening it must be
> separately beaten whites, such as in an angelfood cake.
>
> So you'll have to invent of a few other bullshit reasons why you can't
> make the recipe, Julie.

I've made the recipe before, many times. People seem to like it. I didn't.
I'm not into herbs in bread.