Why is oil added to the dough when baking bread?

1. Tenderizing the Dough: Oil helps to soften the gluten strands in the dough, resulting in a more tender and less chewy bread. This is especially useful when working with high-protein flours that tend to produce tough bread. The oil coats the gluten strands, preventing them from bonding too tightly and creating a dense crumb structure.

2. Moistness and Flavor: Oil adds richness and flavor to the bread. It also helps to keep the bread moist, preventing it from drying out too quickly. This is particularly beneficial for breads that are meant to be stored for a few days.

3. Extending Shelf Life: Adding oil to bread dough can help extend the shelf life of the finished bread. The oil slows down the staling process by inhibiting the recrystallization of starch molecules. This means that the bread will stay softer and fresher for a longer period.

4. Browning: Oil can contribute to a golden brown crust on the bread. When exposed to heat during baking, the oil reacts with the sugars in the dough through a process called the Maillard reaction, which produces a desirable flavor and color.

5. Lubrication: In certain bread recipes, such as braided loaves, oil can help to lubricate the dough, making it easier to handle and shape.

6. Crumb Color and Texture: Oil can enhance the texture of the bread crumb, giving it a finer and more even structure. It can also improve the crumb color, resulting in a more consistent golden hue.

The amount of oil added to bread dough can vary depending on the recipe and desired texture. Generally, a small amount of oil, around 1-2 tablespoons for every cup of flour, is sufficient to achieve the desired effects without compromising the structure or flavor of the bread.