Can I use oil instead of butter in Breadmaker?

ariba10

We only use Olive oil in the breadmaker. No one has commented on it so far.

tigs78

Thanks everyone, pizza (using oil not butter) should be ready soon :T

I think I might try using oil instead of butter in my normal bread too, depending on the outcome of the pizza!

Quasar

Olive oil in bread is very common in my native Italy. I would add that olive oil, being mostly composed of Omega 9, is very stable in heat and therefore ideal for all cooking and baking.

Other oils such as sunflower, safflower etc. are high in Omega 3 which is essential for health but totally altered when exposed to high temperature, light and air, and becomes unhealthy. Sorry to be a spoilsport but I thought I'd share this.

VickyM_2

We never use butter anymore in the bread machine, but always use olive oil, and it does seem to give it a much better texture.

When it says '25gr butter' just put the whole container on the scales, and carefully pour in the olive oil until you've weighed 25gr. Simple...honest...

Gaia

We always use oil instead of butter. It makes a softer loaf and, strangely, stays fresher slightly longer! Can use sunflower oil (me 'cos it's cheaper!) or olive oil. Use the same quantity that you would if using butter ie 1 tablespoon per lb/500g loaf

LizEstelle

Wow, was going to suggest olive oil but see that loads have beaten me to it!

It seems to work fine. On another healthy living standpoint, sling out the salt, too.

JennyW_2

In my BM I get successful loaves when I use olive oil instead of butter :T

Yesterday I made the banana and walnut cake in the BM. It came out very nice, but perhaps a tad heavy so I'm wondering if this is because I used oil instead of butter.

Would this make a difference and should I really use butter for cakes?

If so would a good sunflower spread do? Just not keen on loading up with fat :rolleyes:

mandy_moo_1

JennyW wrote: »

In my BM I get successful loaves when I use olive oil instead of butter :T

Yesterday I made the banana and walnut cake in the BM. It came out very nice, but perhaps a tad heavy so I'm wondering if this is because I used oil instead of butter.

Would this make a difference and should I really use butter for cakes?

If so would a good sunflower spread do? Just not keen on loading up with fat :rolleyes:

i don't think using oil instead of butter will make it heavier...i always substitute oil for butter in the BM

i think banana bread is just a denser kind of bread anyway, well it is when i make it!! :rotfl:

Ishtar

I use 1.5 tbsps olive oil in my bread - medium white loaf in the Panny. Don't use any sugar or milk powder and it always turns out fine. I've taken to substituting 5oz wholemeal flour when I use the white programme and it doesn't seem to make any difference - it is yummy!

D.

Queen-Bee_2

Hello - we've discovered my OH is dairy intolerant, which means that I need to change the ingredients I put into my Panasonic Fastbake breadmaker as the recipe I use at the moment contains butter (as well as dried milk).

OH tells me that in Lebanon, they make bread using oil instead of butter.

I am wondering if that means I can simply swap 2 tbs of butter for olive/sunflower oil or if I would need to use a bit less.

Can anyone help? The breadmaker manual is quite strict about the quantities of ingredients in its recipes and I don't want to waste ingredients faffing about in the quest for a loaf that meets OH's requirements,

Thanks!
QB