Use Oil, Not Butter...For Softer Bread, Longer?
I was just reading a book on cake making...and the author addressed the use of oil vs. butter in cakes.
Essentially...butter is a solid at room temperature so, while it melts in the oven, once the cake sets and especially if it is refrigerated...the butter inside will firm up again...leading to a "drier" or "denser" cake.
If you use oil...it stays liquid at room temperature...creating a softer cake, longer.
Can this be used in bread baking? I use a small amount (2T) in some of my recipes but could the softness be improved by switching to oil and adjusting the hydration?