Enriched dough

If sugars, eggs, dairy products or fats are included, a dough is described as “enriched”. These ingredients alter the dough structure and behaviour as well as the character of the finished bread. Enriched doughs require different handling and baking, as sugars and fats interfere with the formation of gluten and have an effect on the speed and temperature at which browning occurs. Examples include brioche, Bath buns and some types of focaccia, though others only have oil added after the dough has been made. An enriched dough may be leavened with sourdough culture or commercial yeast.