Bread-Bakers v103.n013.7

Can you tell us why liquid lecithin is in bread recipes?

Lecithin is a lipid (fat).

It would give the bread the same properties egg yolks would give to the bread.

Lecithin improves your choesthelrol, and, to many, is some kind of panacea 
which only falls short of reviving the dead.

You could use soybean oil to replace the fat, and replace a portion of the 
liquid in your recipe with an egg or egg yolk (one per loaf).

  Later,
Jazzbel