Sure. The reason why butter is put in bread is that oil is distributed around protein or starch in flour to form an oil film, which limits the water absorption of flour and enhances the extensibility of dough. The dough with good ductility will have a better expansion rate after being put into the furnace, and the finished bread will have a fluffy and soft taste.

However, because butter is high in calories, you can eat low-sugar and oil-free bread without butter.

Bread without butter:

Raw materials:

Ingredients: 300g of high-gluten flour, 0/50g of milk/kloc-,40g of sugar and 43g of egg liquid.

Ingredients: 4 grams of yeast and 3 grams of salt.

Production steps:

1, put milk, egg liquid, sugar, salt, high-gluten flour and yeast into the bread machine barrel in order, and start kneading.

2. Knead until the film can be pulled out.

3. Start the fermentation to 2.5 times the original size.

4. Take the dough out of the bread machine barrel, knead it, beat it, and then divide it into four parts. Each part is rolled into a tongue, then rolled up and kneaded into long strips.

5. Put it in a baking tray covered with oiled paper, and screen dry flour on the surface. The screened dry flour can be high in gluten and low in gluten.

6. Cut out the wheat ear shape with scissors one by one, and cut it diagonally, as shown in the figure.

7. After cutting, tidy up the shape, then put it in the oven, put some hot water on the lower plate, and start the secondary fermentation.

8. When it is fermented to 2-2.5 times the original size again, heat it up and down, 180 degrees, and bake it for about 15 minutes.

9. Finished product drawing.

References:

Baidu encyclopedia-butter-free version of hand-torn bread