Fats and Oils in Bread Making
Shortening, butter, and oil shorten or tenderize the texture of yeast breads. French bread gets it unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading cycle.
Butter or margarine
These solid fats add a lot of flavor and soften the texture of bread. Sweet breads contain a higher proportion of these fats. Use softened (but not melted) butter or margarine in recipes, and cut up these fats before adding them so they will be easily incorporated into the dough. Do not substitute low-fat spreads for bona fide butter or margarine.
Choose your favorite oil, whether it be corn, peanut, or canola, when vegetable oil is called for in bread recipes.
Any type of olive oil can be used when vegetable or olive oil is called for in recipes. However, the extra virgin or flavored olive oils will add a stronger flavor and may not be appropriate for delicately flavored or sweet breads.
Interesting oils such as garlic, walnut, and sesame can add unique flavor to breads. It's fun to experiment with these oils in recipes to find which you like best. Just substitute these for vegetable oil. Do not use chili oils; they are far too spicy for bread doughs.