She learned to bake in the 40's and used pork fat. This is why bread machines are all the rage. More than likely she learned one method, back in the day, and just got "sot in her ways," as we say down here. Last night I added a tsp of oil to my favorite bread and what you conveyed happened to me. Still, I found that loaves made with peanut, corn or olive oil seem to harden and stale rapidly. I was fully expecting a dry loaf of bread and got the exact opposite in this loaf without oil. :). This is hard to do with a traditional oven. While you’re here, be sure to check out our kitchen product reviews! Bread machines enable you to cook so much bread in a relatively short period of time, then you are finally given the means to experiment. The crumb was still moist and delicate, the same as it had been the day I baked it. To my surprise, the dough ended up rising faster and taller. Lovely loaves! 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. HiI recently bought a Panasonic SD254 and so far so good, lovely fresh bread for me and improved GF bread for DP.I seem to remember reading on here that when a recipe asked for butter, I could use oil instead. I quickly ruled out the use of butter. You have to achieve your objectives. 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. To use this feature subscribe to Mumsnet Premium - get first access to new features see fewer ads, and support Mumsnet. In fact, traditional bread making doesn’t even come close. I LOVE a very hard crust where it sometimes is painful to chew into the slice along with a good chew center; the oil allowed the hard crust but for me the center/crumb was horrible, just like store bought bread and I only used 1 teaspoon with 4 cups of flour. would make sense. Our Preference. 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. 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. One of our favorite and simplest substitutes is just using olive oil to brush bread instead of butter. One of our favorite and simplest substitutes is just using olive oil to brush bread instead of butter. I always use oil - sunflower oil usually. ... it also may help trap carbon dioxide by strengthening the walls of gas cells in the crumb and thus make a taller, airier loaf.". But your comment overstates the case. As far as the moistness aspect. It has to make sense for you. The bread i have made is moist, flavourful but does tend to dry out a bit faster than bread made with oil/fat. using fat or any type of shortening in a wheat bread will soften the crumb. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. They have a crisper crust than sandwich loaves or other breads made with oil or butter. I do know that in the mechanized bakeries, oil is essential to the dough not sticking the the rollers and other machine parts. I recently made a bread that included oil and it didn't stick at all to the bowl. Editor, Marcus Herbert. Wonder what that food safe oil spray is that the machines are lubricated with. Greek yogurt is higher in water percentage and lower in fat which wouldn't yield the same results in a yeast bread. Thanks for the responses. In fact, you wouldn’t miss the butter at all. If you were to use butter it will have a much better mouth feel and not feel greasy, butter is solid at room temp and melts when you eat it. B-C does contribute to aroma and flavor, it's true. I oiled the pan, but the baked loaf still stuck in places. As an Amazon Associate KitchenSurfing.com earns commission from qualifying purchases. The flavour discussion comes into play when you decide which Fat/Oil to use. To make sure they are not expired, rancid or give bad aftertastes. I like the keeping properties of enriched bread(with oil), Quick and easy pan pizza - Cast Iron skillet. However, I believe that bread is best when it is just flour water and salt. Makes no difference to the baking and the bread is just as good. While the crumb is not as dry as butter, it's still dry enough. Likely just loafing around again! Which is best, oil or butter? Taste especially oil, or oily seeds, butter, nut flours, etc. Not everyone pays as much attention to the bread as the bakers do. In "Whole Grain Breads" Peter Reinhart (p129) claims that "The function of fats and oil is mainly to soften and slow down staling. I believe it has two functions. The Fresh Loaf is not responsible for community member content. A few tablespoons of oil per loaf is a great tradeoff, in my book. I have a terrible pandemic secret. A bread machine is a set it and forget it kitchen appliance that really revolutionizes bread … I think I'll have to try both and see which works for me!Thanks. In fact, it was just the opposite. Keep in mind that I didn't slice the bread fully. I let the loaf cool and then packaged it into bread bag with a twist tie. Adding fat makes the bread softer/more tender (see Hamelman's discussion of the affects of ingrediants). Content posted by community members is their own. I think it's mostly a matter of preference and habit. Time lost cleaning up the sticky doughed up machine is of importance. European breads, like baguette, German farmers' bread etc. Seems like quite a split decision! Use all coconut oil or palm oil if you want it to firmly set. We love the flavor of butter and we avoid the hydrogenation in... Yeast Breads. After realizing I had forgotten the oil, I decided to make a loaf of bread instead. When I visited France a number of years ago, I fell in love with the baguettes. Vegitable vs Olive oil etc. There are many bread machines that have a tremendous range of versatility, so you basically have a lot of leeway as to how big the loaves of bread you will be baking. Do note, while we always aim to give you accurate product info at the point of publication, unfortunately price and terms of products and deals can always be changed by the provider afterwards, so double check first. In some breads a neutral tasting fat, like canola oil, is added only for its properties (softening the dough), in other breads specialty oils, like butter, extra virgin olive, pumpkin seed or walnut oil, contribute to the taste much more. But the difference in taste is subtle at best, and it's doubtful most people could tell the difference unless they were taste-testing two loaves side by side.
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