Simple Sweet Bread Recipe | Julie Blanner (2024)

FAQs

What happens if you don't put enough sugar in bread? ›

There is plenty of sugar available in the starches of the flour, adding refined sugar is unnecessary to make a delicious loaf of bread. Feel free to cut out the sugar in you recipe and see if it still makes a great loaf of bread. Remember it may take a little more time to ferment and get lovely and airy.

The dough expands more when baking achieving an airier and softer crumb. It also makes it stickier and a little harder to work with. Of course, it makes the bread sweet too. Besides that, it makes the crust caramelize faster when baked, so baking temperatures should be adjusted when using sugar.

Sugar – White granulated sugar makes this bread delightfully sweet. Optional: sprinkle sugar over the loaf just before baking for a shimmery finish.

Honey Or Syrup

General recommended substitution ratios are as follows: For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Many bread recipe call for white sugar. It's cheap and easy and doesn't add much flavor except pure sweetness. Raw cane sugar and brown sugar add a little more flavor and color. They also contain trace minerals not found in refined white sugar.

Not only does it add flavor and richness to the final product, it also serves a number of important functions in the baking process. One of the main roles of milk in baking is to provide moisture. It can help to keep baked goods from becoming too dry and crumbly, and can also add tenderness to the texture.

You will see many recipes that add a teaspoon of sugar to help the yeast to work faster. Adding up to 5% of sugar will speed up fermentation as it will feed the yeast in the initial stages before enzymes begin to break down the complex sugar molecules in the starches into simple sugars that the yeast can eat.

And, despite similar concerns, the sugar in modern supermarket bread may not be as bad as many think. Sugar is used to help the yeast ferment and rise before baking. As such, most bread contains 2g-4g of sugar per 100g. Some of this actually naturally occurs as a result of the proving process.

What makes the tastiest bread? ›

Give the Dough Time

To achieve a great flavored loaf, be sure to give the dough enough time to rise. While some loaves of bread can take just 40 minutes to rise, others can take up to 48 hours. Allowing time for your bread to rise correctly ensures that more starch is broken down into gluten.

Butter and especially stronger oils, such as walnut, can also add flavor to bread. Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough. Add it to dough with the flour.

Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.

Baking is a science, and certain ingredients like flour and leavening agents need to be measured and added exactly how the recipe suggests. Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle.

Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).

Baked goods with sugar (and thus more retained water) tend to be softer, moister, and have better shelf life. The more you reduce sugar (without any other adjustments), the drier and more crumbly your baked goods will be — and the shorter their shelf life.

Typical early warning signs are feeling hungry, trembling or shakiness, and sweating. In more severe cases, you may also feel confused and have difficulty concentrating. In very severe cases, a person experiencing hypoglycaemia can lose consciousness.

Small amounts of sugar are often added to help feed the yeast in the bread as part of the leavening process however this amount is minimal and even negligible in many recipes.