Actually, at those quantities of butter, it probably doesn't matter! Also, you can substitute any fat/oil (marg, lard, groundnut) for the butter - just keep in mind what sort of flavour you want. Eg if you try raisin bread, olive oil may not quite fit but sunflower oil would be fine. You can also substitute any sugar, granular or liquid (white or brown sugar, honey, molasses) Chris
Christine writes (re bread machines): >15g (1 Tbs) butter I don't use butter because, as we know, BUTTER IS DEATH. I use olive oil instead. Works a treat. BTW I like to use 25% "Barleycorn" flour. I also add bran to the mix, with no discernable effect on rising, cooking, etc. Regards, Dave [Non-text portions of this message have been removed]
