[vc_row css_animation="" row_type="row" use_row_as_full_screen_section="no" type="full_width" angled_section="no" text_align="left" background_image_as_pattern="without_pattern" el_class="noPadding" z_index="" css=".vc_custom_1638408963962{padding-bottom: 40px !important;}"][vc_column][vc_column_text css=".vc_custom_1666063026829{margin-bottom: 20px !important;}"]When a recipe calls for butter, can you use shortening? What about margarine? Or lard? Is one better than the other? Alas, not all fats are created equally for breadmaking....