This is why commercial products last longer on the shelf than do homemade breads and rolls, which have a lower amount of sugar. By varying sugar or dairy, different breads can be made. Butter, Olive Oil and Margarine are just some of the fats you can use to make bread. They increase the keeping qualities of a bread loaf, preventing it from drying out too quickly. It also adds flavor, tenderizes and helps to increase loaf volume.
Fats also help to prevent the formation of excess gluten .
If using dried fruit in a yeast bread recipe, its best to soak them first. If not done, they absorb a lot of water from the bread's ingredients. This can result in a dry loaf. Then, drain on paper towels before using. Many yeast bread recipes have added raisins, dried fruit and nuts.