[Sca-cooks] bread, again

[Betsy Marshall]

I make bread with flour, water, salt, and yeast.. how essential is the oil?
Or does it depend on recipie/purpose?

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at lists.ansteorra.org]
On Behalf Of Phil Troy / G. Tacitus Adamantius
Sent: Thursday, April 01, 2010 8:38 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] bread, again


On Apr 1, 2010, at 6:30 PM, Ian Kusz wrote:

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

If, as was suggested, it is to be cut into the flour, it might be best to
use butter. OTOH, it should be noted that butter is usually about 80% fat
and 15% water, so you will need to adjust slightly the amounts both of
butter (you'll need a bit more than you would shortening), and a bit less of
other liquid, to compensate for the water in the butter...

Adamantius






"Most men worry about their own bellies, and other people's souls, when we
all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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