How to substitute butter?
I'm working on a bread recipe that calls for butter. I want to use shortening instead. What is the substitution ratio of butter to shortening? Is it just 1:1? If the recipe calls for 100 grams of butter, do I just put 100 grams of shortening? My recipe says to add the butter at the end; would I do the same with shortening? Or is shortening added differently to a dough?
And how do I get back that butter flavor that I would lose? I plan to use butter extract, but not sure how much to use. What's a general guideline for this?