Glossary

Enriched dough

An enriched dough contains extras such as milk, butter, eggs or sugar on top of flour, water, salt and yeast. These make the crumb softer, add richness and help the bread stay fresh longer. Brioche, challah, dinner rolls and cinnamon rolls are typical examples. Enrichments slow yeast, because fat coats the gluten and a lot of sugar draws water from the cells, so the rise takes longer than for a lean dough. Thorough kneading is needed to build gluten despite the fat. See also: Lean dough, Gluten, Kneading and the guide "Yeast Bread Types and How They Differ".