Which Solid Fat to Use?

Butter creates a quick bread with the most rise because of its water content. When butter melts in the oven, water evaporates from it, creating steam and thus more rise in your baked goods. Butter also has a melting point around body temperature, which can make for a more pleasant eating experience since it melts in your mouth.

Shortening and lard are both 100 percent fat and do not have any water present in them. This means that, while they do not allow quick breads to rise quite as high, the extra fat present creates an even more tender and flaky texture. However, these fats can leave a bit of a film in the mouth if not eaten while warm, due to their higher melting point.