Butter can be substituted in a recipe for cranberry bread. This has worked well for me in all manner of baking recipes to date, although vegetable oil does not have as many health benefits as some of the other possible substitutions. As noted at http://www.webexhibits.org/butte..., Commercial butter is 16-17% water but shortening not so you may want to increase the amount of butter by 16% and reduce other liquids proportionally in general when making this substitution. Comments are closed slightly different texture. My bread is usually on the dryer side, which I don't like, and although I do butter the top when it comes out of the over, it is not always quite as crusty as I would like.
Shortening is 100% fat, containing no water. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. When the bread especially the local type called kumba bread that I produced is oiled with enough butter inside before baking, the bread comes out from the oven very bright and having that coffee brown color so attractive to eat.
Personally butter and oil adds a particular flavor to bread and in fact the bread looks like cake and seems like chocolate cake.
Toast walnuts in the oven at 250 F for about 15 to 20 minutes.
In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. Start by using half as much mashed banana and mixing the batter.
So if you want to be precise, use 134 g of butter: (100/82)*110 = 134. As a vegetarian, I substitute white veg. About 15 percent of butter is water and the rest is milk solids. gargupie.
Also, shortening has a higher melting point than butter, resulting in taller cookies. Butter causes the cookies to "crisp" up more, so if that is the type of cookie you want go for all butter.
Shortening is aerated as it is made, so it results in an airy texture, but you should still use the same amount of baking soda or powder called for in the oil-based recipe. Multiply the weight of the butter by 0.15, which gives you 34 grams (approximately 2 tablespoons) of milk or water that you need to add to make up for the water in the butter.
¼ cup butter use ¼ cup shortening plus, if desired a dash of salt. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Vegetable Oil: You can substitute 3/4 cup of vegetable oil for every 1 cup of butter called for.
When substituting, you have to make some adjustments involving some very basic kitchen math.
I use bread flour, salt, yeast, water, and shortening.
I make my banana bread with (gasp) shortening - when I do the texture comes out the way I like it - nice and moist and just the right amount of density. Hi! Get oven to 325 F. Meanwhile, mash bananas with a fork and add all but cup of the sugar. Is that rule affected by the presence of a fruit puree (like pumpkin or banana)?
1 cup butter use 1 cup shortening plus, if desired, ¼ tsp. Is it the richness or flavor component?
My bread is usually on the dryer side, which I don't like, and although I do butter the top when it comes out of the over, it is not always quite as crusty as I would like. If you go this route, instead of mixing all your ingredients together at once, cream the butter and sugar together until light and fluffy, then add the rest of the ingredients to the bowl.
Most importantly - my grandma gave me her banana bread recipe that calls for a stick of butter, but I don't wanna wait for the butter …