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Yes you can definitely use oil in breads.
Bread made with butter vs oil. You can always substitute oil for butter and vice versa. Bake low at 350f for a softer crust. Breads made with oil tend to keep a little longer than breads made with butter instead.
Kittywise Wed 25-Mar-09 120315. Anyway is there a good rule of thumb about when butter is used in a quick bread and when oil is used. Theres a good ciabatta recipe in the Panasonic instructions which uses 3 tbsps of olive oil rather than butter.
If you are adding enough warm butter to affect the dough temperature the heat will accelerate the yeast growth. Its not always a straight one to one substitution there are several things to consider when deciding to use butter or oil. In most cases people use oil to fry and cook while butter is reserved for baking.
For Mandelbrot its usual to use oil to avoid the meat dairy conundrum. 1 cup of vegetable or other neutral oil weighs about 218 grams the texture of oil cakes is lighter too. Since oil is lighter than butter 1 cup of melted butter weighs about 227 grams.
I switch around the fat in recipes frequently and have found that usually oil will create a bread or cake with more evenly spaced and uniform holes or grain with a more pufffy or light texture but less dominant flavor whereas butter even melted will give you one with a denser more random texture but with more flavor and generally more interesting. If you are making breads outside of a bread machine you have a lot of latitude. I make home made hamburger buns using an enriched white bread recipe.
Substituting with Olive Oil in Bread. The omega balance in butter and oils is a criterion for making a decision between the two ingredient types. I think the main difference is tastebutter and oil yield very similar results in my experience.
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