Should I cream butter and sugar in a dough?
I'm wondering if creaming butter and sugar for a dough recipe will help produce a softer crumb in the bread. Creaming seems to be a technique used in cakes, etc. -- but I don't think I've ever seen it used in a bread recipe.
Is there any benefit to using creamed butter and sugar in a dough? Or does all that trapped air in the dreamed butter and sugar disappear due to the kneading of the dough?