The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Justin.samsown's picture

Oil in Bread. What's is better for you?

June 7, 2012 - 12:22pm -- Justin.samsown

Canola, Veg., Soybean oil, Safflower oil, Olive Oil, EVOO


I have been consistently using vegetable oil and canola interchangeably in my recipes.  I’m not sure of the reactions caused when using a saturated fat vs. monounsaturated vs. poly unsaturated fats in my breads. 

Is there any research out there to identify the reactions in bread with the oils that they contain? 




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