Too much flour results in a dry, dense, and flavorless recipe and too little flour results in a wet, sticky dough. This results in trying to correct the dough to get it to the right consistency, which can easily lead to toughness and lack of flavor from over-handling it. With the dissolved yeast in a bowl, stir in the melted butter, oil or any other additional liquid ingredients, such as milk, all cooled to tepid, between 110 - 115 degrees F. Stir to combine. DO NOT add in the salt here, or it will kill the yeast. Add it later .
Some recipes ask for adding in melted butter or hot milk to the dissolved yeast mixture.
Be careful or you will kill or inhibit the yeast's activity, meaning your bread won't rise at all or as high. If the bread dough is baked on sheet pans or on a hearth, the dough must be mixed stiffer than if baked in regular bread pans. This is so the loaf will keep its shape without flattening out. As you add flour, the batter will get thicker and thicker and can be mixed in a wide, sweeping motion. You may add in less than a cup or more than a cup of flour at this stage depending upon the weather and the brand of flour.