Bread making question on substitutions

bklyn-joe

Active member
Would usual baking substitutions for oil (i,e,, apple sauce or mashed bananas) work as a substitution in a yeast bread recipe?

 
Not exactly.... but you can adjust it....

When you add apple sauce, for instance - you are in fact adding more water to the dough. Even if you substitute butter for oil, there will be a slight difference in water content, because butter is not pure fat.

So, if you are baking bread with a particular hydration in mind, you will need to reduce slightly the water in the dough, or add a little more flour to compensate for the higher moisture in apple sauce or mashed bananas.

 
I don't think I've ever read of anyone substituting those ingredients in yeast bread. I think you

need to do the experimenting and then report back to us---or write up some fantastic report about it on the internet.

 
I suggest leaving the oil out and reducing the water somewhat. . .

Oil/fats act as preservatives and tenderizing agents in yeast bread dough.

If you leave the oil out, I also suggest using a long cool rise for your bread. It will keep better and taste better.

You could use your replacements as mentioned but it will cause the yeast to rise differently because of the added sugars in the bananas/applesauce.

 
Indeed....

...
actually both would increase the sugar level, so he might have to increase the amount of yeast slightly, or use one of those strains that are tolerant to higher osmotic pressure.

 
Back
Top