Bread ingredients–Fats and oils

Well, DUH! look what I found in Drafts.

Fats aren’t all that important in a raised bread. While it can improve the flavor, it does act to inhibit yeast action and the fermentation needed to raise the bread. This includes whole milk and finely ground nuts, which are also sources of fat.

Fats can be important in quickbreads, however, like waffles and pancakes. In those recipes, they keep the product from sticking to the iron or pan.


Usually in recipes, the butter used is sweet butter, as in unsalted. If you’re using salted butter, reduce the amount of salt in the recipe.


If you’re into using this stuff in your bread, go for it, but without my blessing. Margarine is about a molecule away from being plastic, and why eat something artificially solid at room temp, when you can have butter? Butter doesn’t need to be hydrogenated to keep it firm.

If money is an issue, let your pound of butter soften, then mix it with an equal amount of oil, like olive oil. It will stay firm at room temp, and you’ll know what is in it.


Corn oil is a good staple-type oil to use in Challah, or quick breads like corn bread. Peanut oil is good for frying donuts and the like because it smokes at a higher temperature. On the other hand, other oils, such as safflower, olive, or sesame can slightly alter the flavor of the bread. Experiment and see which work for you.


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