The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Butter and Egg Yolks as Shortening In Bread

warpatato's picture
warpatato

Butter and Egg Yolks as Shortening In Bread

Hello! I'm wondering what the difference between butter and egg yolks as tenderizers in bread. Can they be used interchangeably or are they entirely different? Thanks!

Ford's picture
Ford

Try them and let us know.  I use butter in my bread, but have not tried eggs, I expect a softer crumb.

Ford

deblacksmith's picture
deblacksmith

I use both in my sandwich bread along with some whole rye and potato flour.

Colin2's picture
Colin2

Trying them is the best advice.  Eggs (if you use the whole egg) are about 5% fat while butter is about 85% fat.  OTOH egg yolks add proteins that may also soften crumb.  Each has its own flavor.  Olive oil is also fun to play around with.