Can butter be substituted for shortening in a sweet bread recipe?
Yes, good luck.
I never use shortening in any of my baking for health reasons, because shortening is high in trans fats. I use olive oil and my sweet breads turn out fine (banana bread, pumpkin bread, date & nut loaf, etc). If using butter, I would suggest unsalted butter, or if using regular (salted) butter, reduce the salt in your recipe by 1/8 teaspoon.
Yes but be aware that it might slightly change the taste or texture depending on what you're cooking or baking. Here's the rule of thumb substitution:
1 cup shortening equals 1 cup butter minus 1/2 teaspoon salt from the recipe.
If you're asking for substitution for skillet type cooking please keep in mind that butter has a much lower burning point than shortening.
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