Can I substitute ghee for butter in bread recipes that call for “melted” butter? Or do baking recipes need those milk solids? Do you think it would make a difference in the taste or texture? I love using ghee instead of butter for sautés and roux; the smoke point is much higher, and the buttery flavor seems to be so concentrated. Also, ghee has become readily available in my local supermarkets, so I don’t have to labor to make my own. What think you, people?