How does oil Preserve bread?

Oil doesn't actually "preserve" bread in the same way that methods like salting, drying, or freezing do. However, oil does play a role in extending its shelf life and improving its texture:

1. Moisture Barrier: Oil creates a barrier on the surface of the bread, preventing moisture loss and keeping it soft and fresh. This is especially important for sliced bread, where the exposed surfaces are prone to drying out quickly.

2. Protection from Oxidation: The fats in oil help to protect the bread from oxidation, which can cause staleness and rancidity.

3. Enhanced Texture: The oil adds a slight sheen and a subtle richness to the bread's crust, making it more appealing. It also helps to keep the crumb tender and moist.

4. Not a Substitute for Traditional Preservation: While oil can extend the shelf life of bread, it's not a true preservation method. It won't prevent the bread from eventually going stale or molding.

Examples of Oil Used in Bread:

* Brioche: This rich bread uses butter and eggs to create a soft and decadent texture.

* Olive Oil Bread: Uses olive oil for flavor and to create a slightly denser crumb.

* Focaccia: This flatbread is brushed with olive oil before baking, giving it a crispy crust and a chewy interior.

Important Note: Using too much oil can make the bread greasy and heavy, so it's important to use it sparingly.