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Bread Machine Oil

I'm wondering what kind of oil or shortening to use in my bread machine. I currently use canola oil. Also, should canola oil be kept in the refrigerator? What is its shelf life? —E.B., Vancouver, British Columbia

A variety of fats can be used when making yeast doughs, depending on personal preference. For example, solid vegetable shortening gives a slightly crisper texture to the final loaf compared to butter or oil. But butter adds more flavor than shortening, so it's often used in richer, sweeter doughs. Canola oil—as well as vegetable, corn, peanut, soy, sunflower and olive oil—can also be used with good results. These oils (except for olive) should be stored in an airtight container in a cool dark place and will keep for up to 1 year. Olive oil has a shelf life of 6 months if stored in a cool dark place or up to a year if refrigerated. It will become cloudy and thickened when chilled but will return to its clear liquid state at room temperature.

 
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