[Sca-cooks] bread, again

[Ian Kusz]

it's a recipe for French bread, made specifically for my bread machine.

On Fri, Apr 2, 2010 at 6:36 AM, Terry Decker <t.d.decker at att.net> wrote:

>
> Betsy Marshall wrote:
>>
>>> I make bread with flour, water, salt, and yeast.. how essential is the
>>> oil?
>>> Or does it depend on recipie/purpose?
>>>
>>>
>>
>> Well, if you have a recipe that calls for fat and you leave the fat out,
>> you will get a different result.
>>
>>
>> --
>> Antonia di Benedetto Calvo
>>
>
> True, but it tends to mark a general bread recipe as being of modern origin
> and for a basic wheat loaf it's usually added in the recipe without
> considering why it's being added.  Fat added to a basic bread promotes a
> softer loaf and a longer shelf life, things critical to commercial bakers,
> but not necessarily to an artisan or home baker.
>
> When one is baking, the type of fat and the quantity of fat are as critical
> using or not using fat.  Knowing what type of bread is being made is
> critical to deciding which fat to use.
>
> Bear
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-- 
Ian of Oertha