Yeast and BakingLessons



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.