(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~