"Jean B." wrote:
>
> Arri London wrote:
> >
> > Christine Dabney wrote:
> >> On Sun, 26 Jul 2009 23:47:11 GMT, "brooklyn1"
> >> > wrote:
> >>
> >>> Butter works as a shortening in pastry and sweet doughs but not in
> >>> breads
> >> Broche has a lot of butter, and it is what gives it much of it's
> >> character. I think that is a bread..
> >>
> >> Christine
> >>
> >
> > Plus people made bread with butter or lard long before solid veg
> > shortenings were invented. They work perfectly for breads as well as
> > sweetened doughs.
> >
> > We never have veg shortening in the house. The Maternal Unit likes the
> > cheap tube biscuits which contain shortening plus too much baking
> > powder. They have an aftertaste which isn't pleasant.
> >
> > Damaeus...your overly yellow biscuits may have had too much baking
> > powder in them. That often will turn a dough yellowish.
>
> I also don't use veg shortening. I'd rather use butter and/or
> lard as in days of yore. I have eyed those tubes for years,
> hoping the ingredients would change.
>
> --
> Jean B.


Not likely. Long shelf life and dreadfully convenient.