I don't bake much (in fact, very little), but when I do, I bake from scratch using proven recipes. However, while looking for some new ideas, I've seen some recipes that call for oil, like canola or vegetable, instead of butter. I've never baked with oil ...
So, can I replace oil with butter, and how would I make the conversion? Equal parts butter for oil, or some proportion? What else would I have to consider when making the change? Butter contains water, so would that be a consideration, and in what way?
Edited by Shel_B, 27 March 2013 - 02:23 PM.