Most breads contain a small quantity of fat.
- Fats give the dough richness and moisture.
- Fats make the bread tender.
- Fats give the final product a finer grain.
Types of Fats
- Oil is a liquid fat at room temperature; Shortening is a solid fat at room temperature.
- Butter, margarine, shortening and oil are used in breads.
- Butter or margarine add more flavor than shortening and are often used in the richer sweet doughs.
- Butter and margarine can be used interchangeably.
- Tub margarine should not be used.
- 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
- Too much fat will slow down or stop yeast fermentation.
- Use all fats at room temperature
- Visit our Baking Tips for information on How to measure correctly.
Storage Tips for Fats
- Keep olive oil and butter in the refrigerator, as they may become rancid at room temperature. Oil will return to liquid at room temperature.