Quick question ... When making the "garlic butter," can I use olive oil instead of butter? I really don't want to use garlic powder either. I will go with either fresh pureed garlic or garlic juice with a touch of oregano. Any ideas? I'm doing 20 loaves for a church fundraiser. I'm thinking about the cost of "real" butter vs. olive oil plus the spreading consistency on that much bread. Thank you in advance for all of your input.
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9/24/07 at 9:15pm