Including oil in home baked bread

Having read about some home bread bakers who do not add oil ( forget using fat ) to the recipe, and having read that sunflower oil prolongs the usable life of baked bread, I would recommend that you should experiment using 60g of sunflower oil with 600 gm of flour.  The product releases easily from the side of the bread maker mixing vesselMy results over the last eight years, of owning two electric bread makers, have shown this to be true - vegetable oil has much less beneficial effects to the life of the loaf. Although a bit cheaper, I have abandoned veg oil in favour of sunflower. At the same time, I generally use various different flours - spelt, strong bread flour, self raising and plain in the recipes - at this mornings count, my book shows 109 different bakes - some of them are fruit and some banana loaves - that is the beauty of making bread yourself - you can make subtle changes each time. until you find a recipe that suits you best. There is no end to the combinations you can make - I have even tried a no sugar - Slenda to suit my wife who is borderline diabetic. She still remains attached to the bought variety - which admittedly is cheaper overall - a home made loaf can cost 80p to £1 each, while a certain supermarket sells 800 gm loaves for 40p.

This morning however, I had run out of strong bread flour - used the others only, without any  obvious change of look or poor taste to the finished product. So it may be wrong to presume that strong bread flour is a total requisite to a good finished product. Of course, I stand to be corrected, since my better half is always of the impression that I would eat anything that did not taste really awful!