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Most recipes if they add fat, will have oil added after the dough is hydrated.
Solid fat will keep the bread softer for longer, however to get it mixed into the dry powder you need to do this at the start of the mixing cycle, which coats the dries in fat, so they may not hydrate properly.
I would blend 50/50 vegetable oil with solid fat (shortening), warm them together and stir well. it should still be partly liquid.
Then add this towards the end of the dough mixing cycle. I would not suggest using margarine as it contains water and emulsifiers, (which can break down the dough structure) and will still be hard to mix in.
Good luck
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