Seed-oil-phobes: what do you substitute for shortening when baking bread?
#asknostr #cooking
Discussion
For baked goods, I use lard, buttter, or a combination. Butter is often best for flavor, lard for texture. I use a 50-50 mix for pie crusts. Coconut oil is is good when a hint of coconut flavor complements the overall presentation.
Experiment a little, enjoy the adventure. Nice to see more home bakers out there.
Wife is a bread maker. She says the recipes she uses never call for that 🤷
Normally butter, but for that recipe, being an Italian herb bread, I would try olive oil.
Never made bread before but I’d try ghee or tallow
Lard.