"U.S. Janet B." > wrote in message
...
> 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

I mentioned that recipe long ago.