2 loaves, same formula, Vegetable oil Vs. Butter. Very 'oily' taste w/ V oil
I made two simple loaves (flour, salt, yeast, both W/ 8% suger), but I experiemented with vegetable oil versus butter. One loaf with 8% oil, and the other with 8% unsalted Butter. 2 hour rise, then shape, then 1 hour proof. Oven at 450, baked till centers were 200 degrees.
1st one had VERY distinctive vegetable oil taste and smell compared to the one with butter. Side by side, you would taste both, and want to through the one with Vegetable oil away to the birds.
My question is, I see sooo many recipes with 10% to 15% Vegetable oil. Why is this? Am I doing something wrong? The vegetable oil loaf wasn't horrible, but I won't eat it now since I've tasted the butter loaf (birds will though). (I even double checked my measurements). Am I destined to be a food critic?
Is the oil there just to tenderize the bread? or does it change the flavor significantly as well. Is there any rule of thumb for vegetable oil like, twice as much sugar as oil, or something like that?
Perhaps next time, I'll try no oil and just 8% sugar.???
I just can't get over how much vegetable oil flavor came out of the first one.