What is the purpose of butter in bread making?
Yes, I’ve made bread by hand for over a year now and I do not use any oil/butter and certainly no eggs in my white loaf. I’ve cut the salt right down too and I have no problems at all. I struggled to find the difference when any fat was added and decided to leave it out totally. As for it’s purpose…maybe I should find out…but still won’t add it. For a 2lb loaf tin I use: 500grms Strong White Flour 300ml warm water 5g easy yeast 5-10g salt Mix all the dry ingedients Add the warm water. (I find 100-150ml boilding topped up to 400ml then adjusted back to 300ml is about right temp) Stir together until it’s too hard to do so and tip out contents onto work surface. Knead together, Even if it feels sticky see if you can work it without adding more than a dusting of flour to your hands. If not then add a touch more flour. Knead for 8-10 mins. Put in greased and floured tin, Score top and sprinkle on some flour. Rise in an off cold oven with a bowl of boiling water for around 25-40 mins. Re
