Yes, adding more butter generally makes bread softer.
Butter is considered a "dough enrichment" in bread making. It works to tenderize the dough and limit gluten development. This results in a final product with a softer, more tender crumb. The increased fat content also contributes to a richer flavor.
Here's a breakdown of how butter affects bread:
- Tenderizes the Dough: Butter's fat molecules interfere with gluten formation. Gluten is responsible for the bread's structure and chewiness. Less gluten development leads to a more delicate and tender texture.
- Limits Gluten Development: By coating the flour particles, butter prevents them from fully hydrating and forming long, elastic gluten strands.
- Adds Moisture and Richness: The fat in butter contributes moisture to the bread, preventing it from drying out quickly. It also adds a rich, buttery flavor.
- Increases Tenderness: Because of the factors above, the final bread product will exhibit increased tenderness in each bite.
However, there's a limit. Too much butter can make the dough greasy, difficult to work with, and potentially prevent proper rising. The ideal amount of butter depends on the specific bread recipe and desired texture.
