April 25, 2024 - 6:37pm
adding butter to bread dough
I'm using butter in an oatmeal loaf. Is there an ideal time to add it, and does it matter if it is melted or room-temp soft?
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I'm using butter in an oatmeal loaf. Is there an ideal time to add it, and does it matter if it is melted or room-temp soft?
And you'll still make a nice loaf. However fats interfere with gluten formation so often the dough is formed and given some rest time before being incorporated into the dough. There is no one correct way. Now as i'm not a fan of butter I don't work with it but I imagine be it melted or softened both will work just fine.
Melting and adding evenly is best for mixing in. Enjoy!
I forgot - addin In the beginning is best. Enjoy!
Hi,
I regularly make white Pullman Bread and Debra Wink's 100% whole-wheat bread. Both call for either butter or walnut oil. I had difficulty with the rise on both on my early attempts and was advised by Debra to mix the dough to good gluten development before adding the softened butter or walnut oil. I now get very good rise in the loaves.
Cheers,
Gavin.
It can be hard to work it in by hand, I've found. The last time I did it (with butter), I spread it out over about 3 S&F sessions before I got all the butter incorporated.
TomP
Yes it is Tom. I only mix by hand and have to mix the butter in using S&F for about 5 minutes.
Just as for panettone. I guess my early hand mixing panettone was a good learning experience. You twig very quickly that shortcuts end up costing you big time.
I mix it in after the dough has been fully mixed, and use room temp butter so it is the same consistency as the dough. It makes it easy to mix in. It takes a while for the dough to come back together though.