[Sca-cooks] bread, again

[Gretchen Beck]

Going out on a limb here, I'd say it depends on what you do with the
shortening. Are you melting it in hot water?  If so, the olive or canola
should be fine.  Are you cutting it into the flour (like you would with a
biscuit)?  In that case, butter might be better.

toodles, margaret

--On Thursday, April 01, 2010 3:30 PM -0700 Ian Kusz
<sprucebranch at gmail.com> wrote:

> I'm looking to make bread, which calls for shortening.
> 
> Will it still work if I use olive oil, canola or butter?