The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

subsitute for veg oil

Janna3921's picture

subsitute for veg oil

Looking at a recipe I want to try, it calls for veg oil and I'm not really that fond of veg oil, we usually use olive oil.  What can be used in place and does it make a difference?  Was looking for old fashioned lard as some recipes call for it, but it is way to expensive to buy.  Local stores claim it is lard but it is really just a different brand of Crisco shortening.  


JGo555's picture

Have you tried butter? Bacon fat or canola oil? It depends on what you are making. If you're making savory stuff, olive oil will taste great. If you're making sweets, try a light olive oil. The lighter the oil, the less flavor it has.

Mind you, check the ingredients of the oil cause sometimes they add extra oils of other kinds to cheap it out... "get more bang for THEIR buck" not yours.

clazar123's picture

If it is canola oil, there is a fishy, off flavor. Just switch to a bland soybean, corn, or safflower oil as these are pretty flavorless.

Janna3921's picture

Am wanting to make sandwich bread, something to use with lunchmeat, toast, or other when you just want a sandwich to hold you over.  We have a couple of containers of Crisco oil, the regular veg oil, soy not canola, hubby checked for me.  

A lot of companies pushed that lard was unhealthy and stated use their oils, they are good for you when it was a gimmick to get you to buy their product, which is the unhealthy one, lard isn't that unhealthy.  

Anyhow, I can substitute butter, I use the real thing, not the fake butter for cooking, baking so always have plenty on hand.  

Thanks for the feedback.  

leslieruf's picture

enriched breads use butter so either will work for you.  It may give you a different crumb but just use whichever you like. 

agres's picture

If you are using commercial flour, yes you need some oil or fat in sandwich bread,  However, last summer, I moved to grinding my own flour, and find that by making sourdough with the fresh ground whole wheat, it makes an excellent sandwich bread simply using the old 1-2-3 recipe of 1 part starter, 2 parts by weight water, and 3 parts by weight of flour, with salt at a bakers percentage of 2%. Total hydration is about baker's percentage 66%.  I allow 18 to 30 hours fermentation and rise.  I bake on a hearth stone at 400F in a electric oven, taking care to bake enough bread at one time to generate enough steam for a good crust. (Water in dough contacts stone to make steam!)  Also, I add 5% rye and 5% sprouted and dried wheat to the grain mix. The bread keeps very well for a few days. The crumb is tender, almost cake like, and fine enough to keep mustard, jam, honey, & etc, from dripping through. I feed my sourdough at 2 parts water to 3 parts flour, so it also has a hydration of ~66%.  I bake about every 3 or 4 days. For Xmas the loaves had dried cranberries and walnuts in them and they were baked in loaf pans. Today's loaf, cooling for today's (and tomorrow's) lunch is a classic pain de campagne, at about 2 lb in weight.  A pain de campagne loaf of twice that size will come out of the oven late tomorrow afternoon to go with tomorrow evening's holiday menu. 

Janna3921's picture

I take my "hat" off to you as I don't have that strong of a commitment to go as in-depth as grinding my own flour.  We buy at the grocery store; right now I am still learning just how to do the measuring, mixing  and best and worst ingredients  :)   Yesterday hubby went to get me some flour, told him I wanted King Arthur and he brings home Gold Metal bleached.  Today he goes to the hated Wal-Mart and gets me the KA unbleached AP flour.  I now have two bags of bleached flour, GM and Hudson Cream, one GM wheat flour, and a bag of KA unbleached AP and less than half a bag of Lilly bread flour.  Brand new unopened bottle of light virgin olive oil, Bertoli (sp?) brand and a new jar of bread machine yeast and a box of instant dry milk.  LOL, I have enough flour to make a few loaves and do some experimenting.  

Now, if my back would just cooperate and let me actually make the bread.     :(  Gonna have to give in and take a pain med along with muscle relaxer I am thinking.  

leslieruf's picture

bread making is so therapeutic but addictive, fascinating and challenging too.  glad you are having a go, your bread will be just so much nicer and healthier than what you buy.

happy baking new year! wishing you much success in 2018


BobBoule's picture

butchers for authentic lard, u might get lucky and find an affordable. You are correct in that the processed products are not healthier (in fact I have read several studies that they are worse for health, which is in complete opposition to those manufacturer's advertising claims) than natural fats and oils.

If the ingredients lists hydrogenated or partially-hydrogenated anything, do not use it, those are the very compounds that now are shown to be bad for your health.

I have used a variety of oils and they all work just fine, so its a matter of preference. My wife and I both find the smell of canola oil offensive (not everyone can smell it). We commonly use Extra Virgin Olive Oil because that is what we use as a finishing oil for salads, etc. and it works fine (although is expensive overkill) in our bread.

Allegedly Lard makes extremely tender, flaky biscuits and pastries, so its supposed to make a difference, I just don’t know if it will do anytime for your bread. In the Caribbean we have Pan De Manteca (Lard Bread) which was originally made with lard and is a lovely tender soft bread, so who knows, maybe it really makes a difference.

Alton Brown has a recipe for making your own rendered lard, its easier than it seems.