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RE: Meera Sodha’s recipe for Ethiopian Easter bread | The new vegan | Food | The Guardian
I was vegan ... years ago. I do remember with the use of vegetable oils, cakes and bread could be quite moist. But I would not eat like that now. Perhaps the only oil I might try to bake with would be olive oil or coconut oil. But butter really can take baking to a new level. You can't beat a buttery croissant:):):)
So true!
I haven't tried croissants yet ...