RECIPE: Chef Jason K. Morse Pumpkin Zucchini Walnut Bread

RECIPE:
Looking forward to your review! I have never seen sweetened shortening in a recipe (said the barely ever bakes baker) Interesting.
 
The recipe is a wonderful recipe.....so well received.....the flavor, aroma, lightness were very surprising....I expected a heavy cake and it was the opposite....this will be in rotation ....
 
monj said:
Looking forward to your review! I have never seen sweetened shortening in a recipe (said the barely ever bakes baker) Interesting.
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We called it high-ratio shortening when I was in culinary school. I don't think you can find it except through restaurant wholesalers. I was curious about it and about osmotolerant yeast such as SAF Gold. I was baking a true gugelhupf, which is a yeasted bread not a cake like what most people are familiar with, for my Baking I final. We had to make it several times before the day of our final as homework as part of the grade. So I wanted to experiment SAF actually sent me a 1# bag for free. There was a slight difference in the crumb but since it wasn't terribly sweet, I am not sure you could tell the difference if you didn't know.

The teacher has a baking business and brought in the high-ratio shortening for us to experiment with. Both of these products work well when the recipe calls for a lot of sugar. The high ratio shortening did seem lighter and fluffier when used to make 'buttercream' icing. Then thinking back, I thought about how the 'buttercream' icing used by most bakeries seemed lighter and fluffier than what I made and realized that had to be the biggest difference. So I think seeking it out when using shortening in baked goods or icing makes more sense than seeking out the osmotolerant yeast. But the yeast is easier to find, smaller quantities, and not nearly as expensive as the high-ratio shortening.
 
Agree with mcm...the one in the recipe is probably SWEETEX (aka hi-ratio shortening), which I was able to buy at a candy supply spot back in PA. You can order it on Amazon but it was $8 there versus $4 at the candy shop.

I believe it is simply what Crisco USED to be way back when, but now they add more water (free!) to achieve the same product weight. My mom's apple strudel changed texture over the years and it wasn't until I found and tested the hi-ratio shortening that it went back to it's original texture.

Way back in Florida times, I asked a bakery if they would sell me some. They kindly did.

I have a can of pumpkin, but will need to pick up another to test this out. Thanks, Gay!
 
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