Yes, you can add butter or oil to the dough after you've combined the proofed yeast and flour mix. While it's more common to include the fat (butter or oil) during the initial mixing of the dough, there are recipes that call for incorporating it later in the process.
Here's how you can do it:
Proof the yeast: Start by proofing the yeast in warm water according to the recipe's instructions. This step ensures that the yeast is active and will help the dough rise.
Mix the flour and yeast mixture: Gradually add the flour to the proofed yeast mixture and mix it until you form a cohesive dough. Follow the recipe instructions for kneading the dough until it becomes smooth and elastic.
Add the fat: Instead of adding the fat (butter or oil) during the initial mixing, you can incorporate it after you've achieved a smooth dough. This step usually comes after the dough has been kneaded and you've developed the gluten.
Knead with fat: Incorporate the fat into the dough by kneading it in. You may find it helpful to cut the butter into small pieces or add the oil in a few portions while kneading to ensure it distributes evenly throughout the dough.
Allow the dough to rise: Once you've incorporated the fat, let the dough rise according to the recipe's instructions. The fat may slightly slow down the rising process, but it should still yield a soft and airy texture.
Proceed with the recipe: After the dough has risen, you can shape it and bake it according to the rest of the recipe's instructions.
Adding the fat later in the process can slightly alter the texture and flavor of the final product, but it's still a viable method for making bread or other baked goods. Just be sure to follow the specific recipe you're using to ensure the best results.