Eggs: In addition to protein and other nutritional value, eggs contribute a small amount of leavening and dilute the gluten, softening the crumb. They also add richness of color to both the crumb and the crust.
Fat: Butter, margarine, lard, vegetable shortening, and vegetable oil are sometimes added to bread dough to enrich flavor and soften the crumb. Fat also extends the shelf life of bread by holding moisture in the loaf while protecting it against mold.
Dairy Products: Ingredients such as buttermilk (fresh or dried), whole and skim milk (fresh or dried), yogurt, and sour cream also soften the crumb and promote browning in the crust, as well as contributing protein and other nutrients.
Sugars: Many kinds of sugar are added to promote fermentation and to lend flavor. Sugar also softens dough by diluting the gluten and promotes caramelization of the crust. (Doughs with added sugar should be baked at lower temperatures, so they do not brown too quickly before the center of the loaf is done.)
Salt: Although we tend to think of it as essential to bread, salt was not used widely in baking until the eighteenth century, when it became an affordable commodity. Today, of course, almost all breadsΓÇösome Italian and Spanish breads are the exceptionΓÇörequire salt, for flavor, texture, and color and also to slow the fermentation process so that the yeast does not act too quickly. By affecting the water absorption of the yeast and gluten cells, salt also firms dough and increases elasticity. Whichever salt is usedΓÇöfine or coarse, iodized table salt, sea salt, or kosher saltΓÇöthe correct amount is about 2 percent of the weight of the flour. Be careful not to let the yeast and salt come into direct contact before mixing, as the salt can quickly kill the yeast.
Herbs and Spices: Rosemary, thyme, marjoram, cayenne, caraway, fennel seeds, and black pepperΓÇöalone or in combinationΓÇöare delicious additions to bread when used moderately; delicate herbs, such as parsley, basil, or chervil, are apt to be overwhelmed by other ingredients. Herb and spice breads offer a variety of options, but a guiding principle is to remember that a little herb goes a long way. Their purpose is to enhance or magnify flavors, not to dominate. A general guideline for using strong dried herbs such as rosemary, celery seeds, caraway seeds, oregano, summer savory, thyme, sage, and dill or dill seeds is no more than 1 tablespoon per loaf. With some milder dried herbs, like parsley and chervil, you can add 2 or even 3 tablespoons. When using fresh herbs, which are not as intense in flavor as dried herbs, you may use 3 or 4 times the amount. Intense spices such as nutmeg, dried ginger, cloves, allspice, and mace are always best used in small amounts, and in combination with one anotherΓÇöuse no more than 1 teaspoon per loaf.
Other Additions: Raisins, dates, dried fruits, nuts, sesame and sunflower seeds, lightly sautéed onions, olives, bean or grain sprouts, grains, toasted wheat germ, and brewer’s yeast are among the other ingredients added to yeast doughs to increase flavor and nutritional value. These are seldom used in quantities greater than 25 percent of the weight of the flour. Unless otherwise specified, mix the basic ingredients of the dough thoroughly before adding any of these items. Fruits and other sticky additions can be dusted lightly with flour to keep them from sticking together. Remember that some whole grains like rice and barley should be cooked before being added to bread. Smaller coarse grains like rolled oats and polenta can be used as is or pulverized in a blender if desired.
