On Tue, 7 Nov 2017 12:25:19 -0800, "Julie Bove"
> wrote:

>
>"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.

So there!
Janet US