Comparing Enriched Breads vs. Rich Breads

I am trying to get a better understanding of Enriched Breads and Rich Breads.  Comparing lean bread is pretty easy; you mainly just look at the hydration.

However, comparing enriched and rich breads seems more of a mystery to me.  (Note: I’m using (or miss-using) the terminology as found in Peter Reinhart’s excellent book “The Bread Baker’s Apprentice”.)  These breads can include any or all of the following: Fat (Butter, Lard, Crisco, oil), Eggs (Whole, Yolks, Whites), Sugar (white, brown, honey, etc.) and Milk (Low-fat, Regular, Buttermilk, Cream, etc.).  When trying to say that this bread is richer that this other bread is difficult especially when they get their enrichment from different ingredients.

I have picked recipes from some of my favorite Bread books.  Peter Peinhart’s: BBA (“The Bread Baker’s Apprentice”) and ABED (“Artisan Bread Every Day”). Stan Ginsberg and Norm Berg: ITJB (“Inside The Jewish Bakery”).  Richard Bertinet: “Crust” and “Dough”.   A couple of favorite recipes from an older book Bernard Clayton’s “The Complete Book of Breads”.  I am also including some from the WEB and some family ones.  Both Peter and Stan gave me permission to use data from their books.

For each of the recipes listed I calculated how many calories there were in 100 grams of dough.  For breads like Panettone and Stollen I did not include the fruit and filling.  I also listed the Fat, Milk, Egg and Sugar baker's percentage.  I sorted the list based on the Calories per 100 grams of dough.  I will double-check my calculations at some point.

A spreadsheet that I got from Ron Ray (TFL member) helped me calculate what is the number of calories in 100 grams of each of the dough’s.

Here is the data.

* = Without Yeast          ** = Fruit/Filling not included

My questions are:

Does this data look correct?

What other breads might I include to have better coverage?

Is there a book that addresses all of this?

I was surprised to see that one of the Brioche dough’s was higher in calories than the laminated dough’s.

Would you classify Potatoes as enrichment? Peter Reinhart said that he would classify them as a specialty ingredient.  What other Specialty Ingredients can you think of?

I was surprised to see that the "Polish Potato Bread" has fewer calories than "French Bread", it is leaner.

Are These the Categories?

1. Sweet Dough (Calories boosted with sugar).

2. Egg Dough (Calories boosted with eggs).

3. Rich Dough (Calories boosted with fat).

Thanks in advance for everyone comments,

Dwayne