fat in bread
I have an aversion to wasting food of any sort. as a result I save all of my rendered fat from meat. I use by preference goose fat for pastry, chicken fat for baking powder biscuits and bacon fat for oatmeal cookies.
Before anyone starts about cholesterol I am 72 year old and my doctors are happy with my numbers.
Pork fat finds its way into my yeast breads. Tallow is used mostly for non food purposes where I need some grease.
Butter is rarely used in my breads but always on my breads.
I don't like the taste of the vegetable oils and shortenings except for olive oil.