another question- I'd like to lower the butter somewhat. Maybe replace some with a non-cholesterol fat? Would the flavor and texture change very much if I used 2 tbsp of butter and 2 tbsp of canola oil? Thanks for any advice you can give me. Hi Cindy, Fats in breads provide tenderness, and cutting down on the fat in the recipe will yield a less tender, less 'squishy' loaf. You can try cutting the butter, and using oil for some of the fat until you have a ratio you are happy with. ~MaryJane

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