NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.
yup
i guess it would substitute...
but use a little less oil than you would butter
EG:
1 cup butter:7/8 cup oil
but you should try and get some butter
Yes, that would be just fine. A shortening agent can be any of various fats such as butter, lard, margarine, and so on. So, butter is shortening.
Lard is not needed to make yeast bread. You can make excellent bread with just yeast, flour, water, and salt for flavoring. If your recipe calls for shortening or butter, substitute the same amount of lard for each. (Except for brushing the tops of the dough; butter or egg wash still works best for that.)
you can substitute yeast with curd /plain yogurt
Baguette dough is a lean dough.
No.
Breads, rolls, & doughnuts
Answer:Flour, salt, butter, sugar, cinnamon, baking soda, baking powder, vanilla, oil, yeast, shortening, raw eggs.
It's fine to use butter in Molasses cookies. Butter isshortening, as is lard.Butter, oil, lard, shortening, and margarine are all pretty much interchangeable, measure for measure, in most recipes. The only major difference between them is their salt content (and the water content of some margarines), which usually doesn't affect the recipe or the taste adversely. Recipes requiring yeast leavening may be affected by the higher salt content of some margarines or salted butter, though.
there really isnt a substitute for yeast if im correct...
When you are mixing the dough for bread, if you do not melt or soften the shortening or butter, it will stay in small clumps and won't mix evenly into the dough. Mmmmmm...warm bread Hi, you can melt your shortening for bread depending on what you are using. If you are making a short bread such as short bread cookies, you would cream your shortening asnd sugar togethher, but not melt it. biscuits and pastry breads usually ask for the flour to bind with the shortening to produce flakiness. For most regular white/ sandwich type bread recipes i make. You can melt it completely and add it with your water and yeast, but you want to be careful not to have the temperature too high, or you can kill the yeast if your water is too hot. You can add it softened also, you just want to be sure that it is soft enough, like room temperature margarine or butter, so it will mix in fully. Shortenings do not have any flavors to compliment the bread, and that is another reason ehy i use butter or margarine. I hope this helps you.
The dough will not rise.
Breads, rolls, & doughnuts