I think that may have more to do with your opinion on the wholesomeness of vegetable shortening than anything else. I'm no scientist, but I think the amount of shortening incorporated into the finished product will be so minimal that even negative effects are greatly mitigated.
Personally, I use a "pan release" formula I originally learned [I'm pretty sure] from Stan Ginsberg's book "Inside the Jewish Bakery". It uses vegetable shortening, vegetable oil and AP flour, in equal parts. It is shelf-stable, and I keep a small jar of it on my baking shelf that I replenish as needed by whisking 1/3 Cup each of the above in a small bowl until smooth. For all my pan loaves, I just brush the inside of the pan with a thin layer of this release formula, then lay the dough in, or scrape the batter in for quick breads and such. It never sticks, and I clean up the pans afterward with just a paper towel. I wipe them clean and put them away. In my personal experience it works perfectly, and it is super simple.
You confirmed exactly what I was thinking. So far straight vegetable shorting is working a peach. I have Ginsburg's book and will keep in mind the release formulation. Thanks again.
Will greasing the Pullman loaf pans with vegetable shorting effect the wholesomeness of the finished product?
I think that may have more to do with your opinion on the wholesomeness of vegetable shortening than anything else. I'm no scientist, but I think the amount of shortening incorporated into the finished product will be so minimal that even negative effects are greatly mitigated.
Personally, I use a "pan release" formula I originally learned [I'm pretty sure] from Stan Ginsberg's book "Inside the Jewish Bakery". It uses vegetable shortening, vegetable oil and AP flour, in equal parts. It is shelf-stable, and I keep a small jar of it on my baking shelf that I replenish as needed by whisking 1/3 Cup each of the above in a small bowl until smooth. For all my pan loaves, I just brush the inside of the pan with a thin layer of this release formula, then lay the dough in, or scrape the batter in for quick breads and such. It never sticks, and I clean up the pans afterward with just a paper towel. I wipe them clean and put them away. In my personal experience it works perfectly, and it is super simple.
You confirmed exactly what I was thinking. So far straight vegetable shorting is working a peach. I have Ginsburg's book and will keep in mind the release formulation. Thanks again.
Will F.
All systems go. Time minus 30 minutes until bake-off!