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.
A couple of years ago a friend of mine who lives in a fairly remote part of Colorado told me that bear fat made the best pie crust in the world. I was skeptical until she provided me with some bear fat. It made the lightest, flakiest, best tasting pie crust I've ever made. Truly incredible.
My husband and I hunt, which is how I met my friend in Colorado, but we don't hunt and kill anything that we don't intend to eat. Bear, while edible and very tasty to some, is not on our list of favorite meats so I have to rely on friends to procure the stuff.