Butter has three main functions in baking bread:

1, the butter in the dough makes the dough more malleable and plastic.

Knead the softened butter evenly into the dough. Because butter has good emulsifying property, it can lock the moisture in the dough, change the wet viscosity of the dough and enhance the ductility of the dough. The dough with good ductility will have a better expansion rate after entering the furnace, and the finished bread will be fluffy and soft.

2. It can change the taste, aroma and color of bread during baking.

Butter contains protein, amino acids and a little sugar. When heated, it can produce Maillard reaction, which makes the bread discolored and releases the sweetness of soft bread.

3. It can delay the aging process of finished bread.

After the bread is baked, the water in it will evaporate slowly. In the process of water evaporation, starch changes due to aging, which is the aging process of bread. Oily bread can prevent the evaporation of water, emulsify the free water in bread to some extent, thus locking the water and delaying the process of starch aging and bread hardening.

So no butter will not dry the bread.