Chefs or Bakers, I need help

Thanks, I was thinking along those lines as well.

That it is, I would think that is 2c melted. 4 sticks. Not sure how much it changes from solid to liquid.

Also, adjust your salt if not using unsalted butter.

In most flour centric baking recipes, substitute fats directly: use the same amount of butter as oil. But the texture of the resulting item will be different. Milk solids in butter will tenderize the crumb of a yeast bread, but in a quickbread or cake, the crumb will be softer when using liquid veg oil. Also, an oil cake will be tender even when chilled, while a butter cake will firm quite a bit if chilled.

Butter baked goods will brown more quickly than those made w liquid veg oil.

A quickbread that falls in the middle can be a result of mixing error, wrong baking temp, or wrong size pan...not necessarily the fat substitution. Not all recipes are accurate.