Another Quick Bread ask....

[email hidden] (JeanineAlyse in 29 Palms) wrote in news:5109-
[email hidden]:

Quoted message said:

(I did try several times to reply in the proper thread, but this
infernal unit would not let me. I will be getting an actual 'puter
before midyear because of a few other problems I will not miss.)

To my query about the crumbling of a non-yeast quick bread I enjoy, the
"hagabogus" one suggested "If you replaced the butter with cooking oil
it might cut better." But what sort of cooking oil might be best?
Because this "bread" does have very good appeal with the butter and
marmalade spread, I'd imagine the overall taste not to be hindered at
all buy changing the batter's butter to an oil. The baking at 350
degrees seems to me not to restrict any oil's heat temperature rating,
and it is just now time for me to replenish my cooking oils anyway. I
have both the peanut and canola oils I'm low on noted on my shopping
list (to accompany already haves of vegetable and olive), and am
wondering if I should I buy yet another. A vegetarian friend was given
one of the loaves today, and she agreed that the butter/oil replacement
may work well, but would I use an entire cup of it as the butter is
measured?

Picky ~JA~

My thinking on this:

Well butter isn't completely oil, it does contain some water and some
milk solids. Items like quickbreads and muffins that are modified to
contain less oil and more stuff like applesauce; seem to crumble more
readily. So replacing the butter with an actual 100% style oil (could be
butter flavoured crisco if trans fats don't bother you) would/could
possibly make it less crumbly.

Yes replace the 1 cup butter with the 1 cup oil; the standard everyday
measuring cup that you used to measure the butter. I'm Canadian "my cup"
is 250 mls. An american cup is 24? mls. Whatever you like. We are just
trying to lose some water and milk solids.

I'd try the canola. The peanut might be nice too, but I'm not familar
with that oil.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

JeanineAlyse in 29 Palms said:

(I did try several times to reply in the proper thread, but this
infernal unit would not let me. I will be getting an actual 'puter
before midyear because of a few other problems I will not miss.)

To my query about the crumbling of a non-yeast quick bread I enjoy, the
"hagabogus" one suggested "If you replaced the butter with cooking oil
it might cut better."

Likely not. Adding liquid fat will make it still more difficult to
create a protein matrix from the gluten.

Quoted message said:

But what sort of cooking oil might be best?
Because this "bread" does have very good appeal with the butter and
marmalade spread, I'd imagine the overall taste not to be hindered at
all buy changing the batter's butter to an oil.

The flavor will be materially changed.

Quoted message said:

The baking at 350
degrees seems to me not to restrict any oil's heat temperature rating,

That would only apply in frying. Pizzas are routinely baked at over
600°F commercially, and on up to 850°F.

Quoted message said:

and it is just now time for me to replenish my cooking oils anyway. I
have both the peanut and canola oils I'm low on noted on my shopping
list (to accompany already haves of vegetable and olive), and am
wondering if I should I buy yet another. A vegetarian friend was given
one of the loaves today, and she agreed that the butter/oil replacement
may work well, but would I use an entire cup of it as the butter is
measured?

Butter is approximately 80% fat with the residue mostly water with
some milk solids. A one-to-one substitution increases the fat content
of the recipe. This will now become an oil cake. They work differently
than solid shortening cakes. Butter and vegetable shortenings will be
solid at room temperature in the can and in the cake, but they have
different melting points. That's why butter pastries are smoother in
the mouth. Solid shortenings melt at something over 100°F while butter
melts around 93°F, lower than mouth temperature.

Oil stays liquid and results in a heavier, more moist finished product.

It still boils down to the ratios of ingredients in the recipe.
They're too high relative to the flour content to make a sliceable bread.

Pastorio