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FATS
Most breads contain a small quantity of fat.
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Fats give the dough richness and moisture.
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Fats make the bread tender.
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Fats give the final product a finer grain.
TYPES OF FATS
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Oil is a liquid fat at room temperature; Shortening is a solid fat at room temperature.
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Butter, margarine, shortening and oil are used in breads.
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Butter or margarine add more flavor than shortening and are often used in the richer sweet doughs.
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Butter and margarine can be used interchangeably.
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Tub margarine should not be used.
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Fat can be replaced with applesauce or prune puree. The texture of the bread will be more like a quick bread. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for 3 tablespoons of fat.
USAGE TIPS FOR FATS
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Too much fat will slow down or stop yeast fermentation.
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Use all fats at room temperature
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Visit our Baking Tips for information on How to measure correctly.
STORAGE TIPS FOR FATS
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Keep olive oil and butter in the refrigerator, as they may become rancid at room temperature. Oil will return to liquid at room temperature.