It steamed a bit in the bag which softened the texture of the crust. After an hour cooling in the bag, I noticed the moisture had changed the color of the crust from what looked dry and unbaked, to the golden color and crust of commercial loaf of bread. Both fats act to slow the formation of gluten during kneading, yielding a softer dough than breads without added fat. This is especially true if you’re using the best bread machine. Share with Tangle Teezer - £100 voucher to be won, Talk widget showing discussions of the day & trending threads, Subscribe to Mumsnet emails direct to your inbox. I think it's mostly a matter of preference and habit. Having learned the great flavour of wheat are not possible in the grocery store, bleached flours I wondered if that is the primary reason for its inclusion in recipes. Who has the time to do that? With the best bread machines, you can experiment quite a bit because the sizes of the loaves can be fairly regular or standardized. Use slightly less olive oil than butter; if the recipe calls for 50g butter I use 40ml of olive oil, for example. If you want it slightly softer set, substitute 7 tablespoons coconut or palm oil plus 1 tablespoon highly-unsaturated oil for every 8 tablespoons … On the third day, the bread was still moist and chewy. You can substitute ingredients, you can dial down on the measurements. FIRST MORTGAGE PRISONERS FREED UNDER NEW AFFORDABILITY RULES AFTER MSE CAMPAIGN, TRAVELLERS ARRIVING IN ENGLAND TO BE ABLE TO CUT QUARANTINE IF THEY PAY FOR CORONAVIRUS TEST, HSBC AND FIRST DIRECT CUT REGULAR SAVINGS RATES TO 1%. I think there is some truth to the "that is what I have always done" arguement. It was too dry the next day, because, as you know, French baguettes have no fat. It actually "shortens" the gluten strands and makes it less chewy and softer. Without oil, this crust was silky smooth to the touch, soft and not at all chewy. Use all coconut oil or palm oil if you want it to firmly set. This info does not constitute financial advice, always do your own research on top to ensure it's right for your specific circumstances and remember we focus on rates not service. Her mother made bread every other day and any dry bread found its way into other recipes. I use butter for "regular" bread - I think it makes a crustier crust! The other week my mother-in-law, a great baker herself was enjoying the bread and she asked what oil I used. When Not to Substitute Oil for Butter I have used a bread maker in the past but now bake by hand. And that’s why using a bread machine is so awesome because you can bake quite a bit of bread and change the recipe over and over again until you get it right. I was originally intending the dough for hamburger buns. Seriously. i have a thing with bread where I feel butter or oil added to the baked dough just feels right. A friend told me that oil is used for baking cakes where you want a moist and easy chew texture. While you’re here, be sure to check out our kitchen product reviews! A bread machine is a set it and forget it kitchen appliance that really revolutionizes bread making. For my little bakery I bake lean and enriched breads and they all taste good - fat or no fat. Adding fat makes the bread softer/more tender (see Hamelman's discussion of the affects of ingrediants). They also seem to offer a similarly dry crumb and have a rough chewy crust. What’s important here is that you keep experimenting with different substitutions as well as different brands of substitutions to get the taste that you want. Content posted by community members is their own. I like that soft smooth delicate "commercial" white bread crust texture in sandwich bread. I let the loaf cool and then packaged it into bread bag with a twist tie. I sliced the loaf to make a sandwich. Oil still gives bread that shiny appearance, and when baked, that delicious crunch. I fully expected the bread loaf to be even dryer without the oil and I might even have to toss it. That raised a good discussion, why would I use oil. It's not quite the case. Butter is used for pie crusts style products as well as some pastries. The vast majority of breads, throughout the world, contain only four ingredients: flour, yeast, salt, and water. Greek yogurt is higher in water percentage and lower in fat which wouldn't yield the same results in a yeast bread. I will stick to my no oil for now but not because oil/fat is bad but because I have been loving the bread as is. I've never thought of using oil. I waited 24 hours to determine freshness. This is the most surprising part. This rules out butter and coconut oil. And the good news here is that, with a bread machine, you can cut back on other elements of the baking process. I was originally intending the dough for hamburger buns. Very interesting discussion,,,,, but my question is how could Focaccia possibly be made without olive oil in the dough and a liberal drizzle in the dimpled dough topped with minced Rosemary prior to baking? Oil flavours vary. I not certain why this oil free loaf retained freshness and moisture longer than a loaf with oil, but there it is. The addition of fat also helps keeps the bread moist and tender for a longer period of time after baking. But it's rare that fat is used for additional flavor. To make sure they are not expired, rancid or give bad aftertastes. In fact, you wouldn’t miss the butter at all. I'm not sure why people think that oil helps retain freshness in bread when I've found the opposite of that statement to be true. Vegitable vs Olive oil etc. Use slightly less olive oil than butter; if the recipe calls for 50g butter I use 40ml of olive oil, for example. As long as you have the right bread pan, the right equipment, it really wouldn’t be that big of a deal.