Arri London wrote:
>
> "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.

Fine, but then I will never buy them.

--
Jean B.