Rich Yeast Breads

Almost all rich yeast breads are based on white flour. The interaction between all the ingredients is complex: eggs help the loaf rise higher and the fat-rich yolks lengthen shelf-life. However, during baking the egg whites tend to dry out the dough, which is one reason why butter is added in compensation. Substantial amounts of butter impede the initial activity of gluten, so many rich doughs are made in separate stages. First a basic dough is mixed and left to rise, then the butter is incorporated. Heavy ingredients such as dried fruits are kneaded in just before shaping because they can also hinder the rising of an even-textured dough. Many rich yeast doughs include a tablespoon or two of sugar to feed the yeast. An example is Vienna bread, a simple milk- and egg-based dough that is often shaped in a braid.