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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.
The Art and Science of Baking Great Tasting Bread - continued