Shortening substitute?
#282056 - 09/13/06 02:36 PM
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Passanie
Reged: 04/28/04
Posts: 344
Loc: Fresno, CA
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Can anyone recommend a substitute for 2 tablespoons of shortening in a cinnamon raisin bread recipe?
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Vegetable shortening should be OK to use as long as you make sure there isn't any lard in it. Crisco has a vegetable shortening that's safe. Like any other fats, it's only safe in moderation, but for a loaf of bread 2 T should be OK.
Otherwise, you can use two tablespoons of margarine, as long as it's dairy-free. I wouldn't recommend using "tub" margarine, as it's lower-fat because half of it's air and water.
If I misunderstood and you're actually asking for a sub that's going to be low-fat or fat-free ... I'd try just 1 T of margarine/shortening and see how it turns out. It'll probably be coarser and get stale a little faster. If it's a yeast bread, it should be a little more forgiving of the omission than a quick bread.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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can't you often replace shortening with applesauce or pumpkin in breads? (quick breads anyway and cakes.) I know some folks who replaced the shortening in cake mix with pumpkin and made cupcakes. It apparently works. Anyone tried this?
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http://www.uwyo.edu/ces/pubs/WY990.PDF#search="pumpkin%20replace%20fat"
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I took a risk and tried butter. It turned out great. May have gone stale a little early, but not bad. Here's the final product:
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That looks really good...what kind of bread is that?
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Jen
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Your bread looks absolutely wonderful - can you post the recipe? Thanks, Debbie, Ontario Canada IBS C
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