The Art and Science of Baking Great Tasting Bread - continued
Salt
In small amounts, salt adds flavour and controls yeast action. Too much salt inhibits rising, so be sure to measure amounts correctly. Any ordinary table salt may be used.
Fats
Many breads use fats to enhance the flavour and retain moisture. Typically, we mostly use margarine in the recipes; softened butter or oil may be used in equivalent quantities.
Note: If you choose not to add any fat, your bread may vary in taste and texture.
Eggs
Eggs are used in some bread recipes; they provide liquid, assist with the raising and increases the nutritional value of the bread. They add extra flavour and are usually used in the sweeter type of breads.
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