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The fats/oils in yeast breads may be cold-pressed oil, shortening, butter, margarine, bacon grease, or animal fat. The fats/oils make bread tender and rich. Dough made without fats/oils tends to become stale more quickly. Butter is particularly delicious when used in sweet yeast breads and rolls.
Wiki User
∙ 15y ago
Wiki User
∙ 14y agoMost breads have oil or butter added to allow the bread to be soft after baking. Without oil or butter, the bread will be stiff and not really edible. However, there are some flat breads that are made without oils or butters; these are usually cooked on hot devices (like iron skillets) and not baked in an oven. There are other exceptions but, generally speaking, the oil or butter cause the dough to become bread and not a hard, dry mass.
Wiki User
∙ 13y agoBecause it produces a softer and less dense crumb than using butter does. (All baked goods (except meringue) require some fat such as oil, butter or shortening to achieve a texture that is not brick-like).
Wiki User
∙ 14y agoyou add fat or oil to the bread dough so that it tastes nicer and it doesn't go soggy.
Wiki User
∙ 13y agoto make the bread more moist
Wiki User
∙ 13y agoto add moisture to the bread
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What makes bread dough from bread machine sticky?
The bread dough formed in bread machines is not meant to be removed from the machine and handled, so no provision is made to reduce stickiness. In making bread by hand, additional flour is placed on the bread surface to reduce stickiness and make handling easier. When removing bread dough from a machine before baking, one can apply oil or a spray no-stick product to one's hands to reduce sticking. Alternatively, one may sprinkle a small amount of flour on the surface of the dough before removing from the bread machine.
Why are some of the ingredients important in bread dough?
some of the ingredients important because if you put the wrong ingredients, the dough will be bad! so those important ingredients is there so there would be good dough! Also, here is a joke, what did one dough say to the other dough? Lets get a dough-nut! HA HA! Funny? Right?
Can butter be substitued in place of vegetable oil in bread dough?
No.
Oil in dough making?
All yeast bread doughs require some sort of fat. Fat imparts the flavor to bread, and helps develop the dough to make it more elastic. Fats that can be added range from shortening, to oils (vegetable or peanut), or margerine or butter.
Would yeast rise faster with more oil?
No, the oil in bread dough does not cause the yeast to rise faster. Oil improves the taste and texture of the bread.
How does wheat become bread?
The basic steps in making bead are: plowing, seeding, harvesting, binding sheaves, beating the grains, winnowing, separating, grinding, sifting, kneading, baking. These are the steps listed in the making of bread according to Jewish tradition. shimsar
Why is the baking temperature for Italian bread higher than that for challah?
Italian bread and challah are produced from very different doughs. Italian bread is basically flour and water with very little if any added sugar or oil. Challah is a rich bread with eggs as well as other ingredients, requiring lower temperature and a longer baking time than Italian bread.
What are the main nutrients bread contains?
yiest,salt,oil,water,sugar,dough
What happens when baking soda is added to oil with water?
The baking soda dissolves in the water
Why does bread exist?
Bread exists because the nutrition in grain can be optimized by grinding, combining with oil, water, and other ingredients, and baking into bread.
What to do when dough is too dry and crumbly?
If the bread dough is too dry before the first rising, you can try adding a bit more liquid (what ever kind the recipe calls for) to the dough. You can also add a bit more fat (melted shortening, butter or oil) to the liquid before adding it to the dough. Then finish the kneading, rising and baking process as the recipe instructs.If bread is too dry after it's baked, it won't taste good and may even be difficult to eat being too hard to swallow. But don't throw it out! You can still use it for making other things, such as bread crumbs and croutons (seasoned or plain), or for making bread pudding.
Can olive oil be added to vegetable oil for pumpkin bread?
When I make pumpkin bread I use intirely extra virgin olive oil. So i thinks its safe to say you can.
