On Mon, 6 Nov 2017 23:27:36 -0800, "Julie Bove"
> wrote:

>
>"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.

So there!
Janet US