Courtesy of James Lileks.
Posted on 08/06/2008 10:22:34 AM PDT by MplsSteve
I apologize for posting this question in News/Activism - but this is the most widely read category in Free Republic and I want some opinions.
I have a recipe for oatmeal brown bread. It's really good. It's a very hearty tasting wheat bread that uses oatmeal as well.
In the recipe, it calls for using lard.
Is it possible for me to use Crisco as a substitute - or might that affect the taste of the bread?
Thanks for your advice!
IBTL - In before the lard.
Calm down Martin. It’s OK. Just a baking question. Incidentally, lard or shortening will do.
Can we talk corn bread? Maybe ho’cake?
that’s only because he likes to open beer bottles with his pecs.
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Nice thing about Crisco is that it has vitamin e.
It will work fine though it’s flavorless. The butter flavored kind is OK in some things but personally, I hate the flavor and prefer real butter where butter flavoring matters.
In a bread plain Crisco is fine but the product will taste a bit better if two tablespoons of bacon grease are used with the Crisco to make the amount of fat called for in the recipe.
This is a good thing to remember when making pie crust of Crisco, too- bacon grease imparts a nicer flavor.
If you want your bread to be even tastier try adding orange zest, mashed flax seed, grated apple & cinnamon, or raisins & finely chopped walnuts.
Crisco is a good sub for lard. One is vegetable and one is animal, but they both give the same texture of the needed fat in your recipe.
As far as taste — lard might have more flavor than the taste-neutral Crisco, but your bread sounds like it will have good flavors that would override even lard.
When I make Scallion Pancakes, lard makes a tastier one than those with Crisco, but there are few ingredients in those (yum) pancakes.
I really think I can taste my G’Mothers pie crust just writing about lard!
especially since you may have to eat your words, eventually.
I would think that they are fiarly interchangable but like someone prior said don’t use the liquid oil but the solid shortening.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
ok the tagline isn’t working. The O in Obama should look like Ø
You certainly can substitute crisco for lard, or even suet. Lard isn’t as hard to find as you might think, though, so if you are heading to a grocery at all, you might want to give it a try.
Grandma always used Crisco instead of lard.
Well in that case go ahead and break the rules.
I use Crisco for choc. chip cookies and they turn out softer. Using butter makes them harder.
Not sure if it’s the same with bread—lard/Crisco, but I had a great uncle, a former cossack/white Russian who spread lard on his bread like butter.
Crisco does the job, lard has more flavor, but bacon grease is tops!
My grandparents kept a can on the stove for bacon grease, which (among other things) my grandma used for her delicious roll-out Christmas cookies that no one has been able to duplicate. After all these years I can still remember the taste: full of wonderful flavor and texture.
Oh yes, both my grandparents lived to a ripe old age with not a hint of heart disease.
Sounds good! Care to share the recipe?
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