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    Is it ok to substitute oil for shortening in a recipe?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Is it ok to substitute oil for shortening in a recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Is it ok to substitute oil for shortening in a recipe?),it will help you,my kids.

Specifically a yeast bread recipe. My husband and I are supposed to limit our intake of things like shortening, so I was wondering if it would hurt to substitute the 4 T shortening for vegetable oil. Thanks in advance!

Answers:
In some recipes it's ok. I make bread in a machine with substituted shortening (canola oil) and it works just fine. Now with baking something like cookies, it won't work but breads, cakes and cassaroles, no problem. You can even substitute the oil with applesauce in some cake recipes. It makes a very moist cake with no fat at all. Hope this helps. Blessings!

Other Answers:
Shortening is just another form of oil product.It couldn't be any worse.

i would try margarine first in bread. you can substitute unsweetened applesauce for the same amount of oil in recipes, for example in brownies and cakes. i use the same amount of applesauce in those recipes, and just add a tablespoon of oil. i have never tried that in bread though, but it might work. yes

shortening has different consistency to oil (solid vs liquid). not sure about substitutes like that in the recipe. if used as lining on the bakeware, then you can easily use spam, but in the recipe, it may not hold as well.

i would invest in a low-fat cook book if you have to watch your fat intake like that. In bread dough, you can certainly use oil instead of any other fat. You can also cut it way down or even leave it out altogether.
Source(s):
I have baked bread several times a week for many years...



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