query: Egg substitue in enriched breads
positive_passages.docid: 129788
positive_passages.text: Egg replacer for bread dough?
negative_passages.docid: 92059
negative_passages.text: Baking lots of bread - keeping a yeast starter
negative_passages.docid: 125275
negative_passages.text: Does salt interfere with the yeast in the dough swelling process?
negative_passages.docid: 41887
negative_passages.text: Baking IK into FCurves
negative_passages.docid: 93492
negative_passages.text: Another phrase for "a chicken and egg situation"
negative_passages.docid: 23626
negative_passages.text: What can I do to prevent the gaseous side effect of sunchokes?
negative_passages.docid: 102809
negative_passages.text: Storing hard crusted bread
negative_passages.docid: 39182
negative_passages.text: Where is "Regular Solids" option?
negative_passages.docid: 145071
negative_passages.text: Health food and healthy food
negative_passages.docid: 132278
negative_passages.text: Are there any vegetarian-friendly egg substitutes that can be used in cakes?
negative_passages.docid: 69817
negative_passages.text: Dishes on menus and capitalising in naratives
negative_passages.docid: 147186
negative_passages.text: How many eggs can one eat per day?
negative_passages.docid: 118703
negative_passages.text: Does leavened bread made with yeast require gluten to rise?
negative_passages.docid: 96782
negative_passages.text: Bread and butter is/are my breakfast?
negative_passages.docid: 145893
negative_passages.text: How to prevent food colouring changing the taste of food?
negative_passages.docid: 131952
negative_passages.text: Can I fix a box cake recipe where I added oil instead of water?
negative_passages.docid: 29878
negative_passages.text: Are there any non-soy, non-dairy infant formulas?