Yes. The reason for putting butter in the bread is that when the fat is used to make the dough, the fat is distributed around the proteins or starch in the flour to form an oily film, thus limiting the water absorption of the flour and increasing the ductility of the dough. A dough with good ductility will also have a better expansion rate after entering the oven, and the finished bread will have a fluffier and softer texture.
However, because butter is high in calories, you can also skip the butter if you want a low-sugar, oil-free bread.
Butter-free bread practice:
Raw materials:
Main ingredients: 300 grams of high-gluten flour, 150 grams of milk, 40 grams of sugar, 43 grams of egg.
The ingredients: yeast 4g, salt 3g.
Making steps:
1, put milk, egg wash, sugar, salt, high gluten flour, yeast, in order into the bread machine barrel, start kneading.
2. Knead until you can pull out the film.
3, start fermentation, fermentation to 2.5 times the original size.
4: Remove the dough from the bucket of the bread machine and knead it again, wrestle it a bit, then divide it into four parts, roll each part into a long tongue shape, then roll it up and roll it into a long strip.
5. Put the dough on a greased baking sheet and sift dry flour over the surface.
6, with a pair of scissors to the left and right to cut out the ears of wheat molding, cut diagonally, as shown in the picture.
7, cut the shape after finishing, and then put into the oven, the lower tray put some hot water, start the second fermentation.
8, again fermented to the original 2-2.5 times the size of the time, upper and lower heat, 180 degrees, bake for about 15 minutes.
9, finished picture.
Reference: