Topic: Why do Americans put sugar in bread?????
Anonymous A started this discussion 7 years ago #85,023
Why???
Svet !jzYkdX7lIw joined in and replied with this 7 years ago, 5 minutes later[^] [v] #975,103
Because they are hooked on it.
Anonymous C joined in and replied with this 7 years ago, 1 minute later, 6 minutes after the original post[^] [v] #975,105
Web says.
Sugar has a few effects in bread:
It helps make it soft and tender by absorbing some of the water and slowing down the formation of gluten strands.
It feeds the yeast, resulting in a faster rise.
Via caramelisation, it aids in the browning of the crust.
Could of course show you examples of Sugar in bread in Eu such as this one
Portuguese sweet bread is a bread made with milk, sugar and/or honey, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly ...
There are other regional examples - Perhaps OP is unaware that Fermentation is an anaerobic process, converting sugar into (in this case) lactic acid and Fermentation is key to popular Eu breads such as French Bread.
Sugar has a few effects in bread:
It helps make it soft and tender by absorbing some of the water and slowing down the formation of gluten strands.
It feeds the yeast, resulting in a faster rise.
Via caramelisation, it aids in the browning of the crust.
Could of course show you examples of Sugar in bread in Eu such as this one
Portuguese sweet bread is a bread made with milk, sugar and/or honey, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly ...
There are other regional examples - Perhaps OP is unaware that Fermentation is an anaerobic process, converting sugar into (in this case) lactic acid and Fermentation is key to popular Eu breads such as French Bread.
Anonymous D joined in and replied with this 7 years ago, 10 seconds later, 7 minutes after the original post[^] [v] #975,106
Because they are fat, tasteless, classless, dumb pigs.
Anonymous E joined in and replied with this 7 years ago, 4 minutes later, 11 minutes after the original post[^] [v] #975,108
USAmerican sugar-loaf™ is a traditional authentic sugar based health food.
MR STEVEN MNUCHIN joined in and replied with this 7 years ago, 48 seconds later, 12 minutes after the original post[^] [v] #975,110
What???
MR STEVEN MNUCHIN double-posted this 7 years ago, 1 minute later, 13 minutes after the original post[^] [v] #975,112
Anonymous D replied with this 7 years ago, 16 seconds later, 14 minutes after the original post[^] [v] #975,113
US Processed Sugarloaf™ Breadfood Product
Research Assistant II replied with this 7 years ago, 2 minutes later, 16 minutes after the original post[^] [v] #975,114
Lard in bread?
Italy
"Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more palatable."
United Kingdom not exactly known for nutrition
"Mass-produced sliced white bread brands such as Wonderloaf and Mother's Pride have been criticised on grounds of poor nutritional value and taste of the loaves produced."
Italy
"Bread often has a small quantity of olive oil, butter, or rendered lard mixed into the dough to make it softer and more palatable."
United Kingdom not exactly known for nutrition
"Mass-produced sliced white bread brands such as Wonderloaf and Mother's Pride have been criticised on grounds of poor nutritional value and taste of the loaves produced."
Anonymous E replied with this 7 years ago, 1 minute later, 17 minutes after the original post[^] [v] #975,116
@975,110 (MR STEVEN MNUCHIN)
I'm not sure if it was the sugar or some other sort of preservative or plastic polymer additive, but 1 week old USAmerican bread is soft, squishy, and weirdly stretchy and rubbery.
I'm not sure if it was the sugar or some other sort of preservative or plastic polymer additive, but 1 week old USAmerican bread is soft, squishy, and weirdly stretchy and rubbery.
Anonymous C replied with this 7 years ago, 8 minutes later, 25 minutes after the original post[^] [v] #975,121
@975,112 (MR STEVEN MNUCHIN)
Where did I say baguette? I said French Bread.
Web says this. "But French bread does not stop with baguettes. Other types of French bread include ficelle (a small, thin baguette), or pain de campagne which is a rounded loaf containing sourdough. Each region in France has its own specialty bread, some of the most notable being fig and walnut that is characteristic of the south, and milk bread in the northern region."
Now perhaps DW has not expanded his education in country where people still wear wooden shoes so let me educate you with this - Wheat Has Sugar in it. It's natural and depends on the type of wheat. Take advantage of this sugar and you end up with many benefits. Yeast needs sugar to feed on. Nor do you get that Caramelized crust on the outside without the natural sugar.
Where did I say baguette? I said French Bread.
Web says this. "But French bread does not stop with baguettes. Other types of French bread include ficelle (a small, thin baguette), or pain de campagne which is a rounded loaf containing sourdough. Each region in France has its own specialty bread, some of the most notable being fig and walnut that is characteristic of the south, and milk bread in the northern region."
Now perhaps DW has not expanded his education in country where people still wear wooden shoes so let me educate you with this - Wheat Has Sugar in it. It's natural and depends on the type of wheat. Take advantage of this sugar and you end up with many benefits. Yeast needs sugar to feed on. Nor do you get that Caramelized crust on the outside without the natural sugar.
Anonymous A (OP) replied with this 7 years ago, 13 minutes later, 39 minutes after the original post[^] [v] #975,126
Anonymous A (OP) double-posted this 7 years ago, 2 minutes later, 42 minutes after the original post[^] [v] #975,127
@975,114 (Research Assistant II)
Idk about these wonderloafs and mother's pride brands Ive never heard of, mr warburton has never let me down is all I can say, I seen the factory of it
Idk about these wonderloafs and mother's pride brands Ive never heard of, mr warburton has never let me down is all I can say, I seen the factory of it
MR STEVEN MNUCHIN replied with this 7 years ago, 22 minutes later, 1 hour after the original post[^] [v] #975,128
MR STEVEN MNUCHIN double-posted this 7 years ago, 1 minute later, 1 hour after the original post[^] [v] #975,129
Anonymous C replied with this 7 years ago, 11 minutes later, 1 hour after the original post[^] [v] #975,130
@975,128 (MR STEVEN MNUCHIN)This is a general example of Wheat. Many types of Wheat and levels of Sugars vary. Even in one variety the amount will depend on where grown.
If nature does not provide and the law allows, one just adds. Or adds varieties of yeast which may or may not consume and convert all of the sugar to carbon dioxide. One may want enough sugar left to caramelize the crust. Toasting a bread requires sugar. No sugar and the toast will be Disappoint
Anonymous G joined in and replied with this 7 years ago, 23 minutes later, 1 hour after the original post[^] [v] #975,133
@975,129 (MR STEVEN MNUCHIN)
what kind of bread is that
killer Dave puts sugar in his killer bread so I'm cool with it
what kind of bread is that
killer Dave puts sugar in his killer bread so I'm cool with it
MR STEVEN MNUCHIN replied with this 7 years ago, 21 minutes later, 2 hours after the original post[^] [v] #975,139
@975,130 (C)
Right natural sugars they don't add refined sugar to it you mora.
@previous (G)
Like squishy and you don't really have to chew it
Right natural sugars they don't add refined sugar to it you mora.
@previous (G)
Like squishy and you don't really have to chew it
Anonymous G replied with this 7 years ago, 5 minutes later, 2 hours after the original post[^] [v] #975,140
MR STEVEN MNUCHIN replied with this 7 years ago, 2 hours later, 4 hours after the original post[^] [v] #975,224
Dead !Pool..v42s joined in and replied with this 7 years ago, 9 minutes later, 5 hours after the original post[^] [v] #975,231
Kook !!rcSrAtaAC joined in and replied with this 7 years ago, 1 hour later, 6 hours after the original post[^] [v] #975,249
I've heard that Japan is really bad about this as well
Anonymous E replied with this 7 years ago, 6 minutes later, 6 hours after the original post[^] [v] #975,250
cccuuunnttt !RwordOooFE replied with this 7 years ago, 25 minutes later, 6 hours after the original post[^] [v] #975,266
Kook !!rcSrAtaAC replied with this 7 years ago, 4 minutes later, 6 hours after the original post[^] [v] #975,269
Anonymous A (OP) replied with this 7 years ago, 7 hours later, 14 hours after the original post[^] [v] #975,425
Nobody has yet explained WHY
Anonymous J joined in and replied with this 7 years ago, 17 minutes later, 14 hours after the original post[^] [v] #975,428
Anonymous A (OP) replied with this 7 years ago, 2 hours later, 16 hours after the original post[^] [v] #975,431
Dead !Pool..v42s replied with this 7 years ago, 5 hours later, 22 hours after the original post[^] [v] #975,523
Anonymous A (OP) replied with this 7 years ago, 2 minutes later, 22 hours after the original post[^] [v] #975,527
Dead !Pool..v42s replied with this 7 years ago, 3 minutes later, 22 hours after the original post[^] [v] #975,530
@previous (A)
I've never had bread from another country specifically, so I have no real comparison. I have made a few breads on my own and I obviously don't have high fructose corn syrup, and those aren't too bad even. But bread just tastes like bread to me.
I've never had bread from another country specifically, so I have no real comparison. I have made a few breads on my own and I obviously don't have high fructose corn syrup, and those aren't too bad even. But bread just tastes like bread to me.
Anonymous E replied with this 7 years ago, 5 minutes later, 22 hours after the original post[^] [v] #975,541
Anonymous C replied with this 7 years ago, 3 minutes later, 22 hours after the original post[^] [v] #975,546
@975,527 (A)Apple-Cinnamon Monkey Bread
Doubt you will look at this without licking your lips in anticipation. This is super easy super fast to make at home, because most of the work is already done for you.
Dead !Pool..v42s replied with this 7 years ago, 46 seconds later, 22 hours after the original post[^] [v] #975,547
Anonymous G replied with this 7 years ago, 2 minutes later, 22 hours after the original post[^] [v] #975,549
Dead !Pool..v42s replied with this 7 years ago, 16 seconds later, 22 hours after the original post[^] [v] #975,550
@975,541 (E)
And actually looking at the ingredient list on my bread from the store, it only has 23 carbs and no sugars, and high fructose corn syrup isn't on the list at all.
And actually looking at the ingredient list on my bread from the store, it only has 23 carbs and no sugars, and high fructose corn syrup isn't on the list at all.
Anonymous K joined in and replied with this 7 years ago, 1 minute later, 22 hours after the original post[^] [v] #975,552
@975,547 (Dead !Pool..v42s)
If you keep it refrigerated, it exponentially increases bread's shelf life. That is all. Thanks.
If you keep it refrigerated, it exponentially increases bread's shelf life. That is all. Thanks.
Anonymous G replied with this 7 years ago, 50 seconds later, 22 hours after the original post[^] [v] #975,553
Dead !Pool..v42s replied with this 7 years ago, 6 minutes later, 23 hours after the original post[^] [v] #975,563
Anonymous K replied with this 7 years ago, 1 minute later, 23 hours after the original post[^] [v] #975,566
@previous (Dead !Pool..v42s)
Me neither, but I don't always eat bread. Should I get tired of it, I can leave it refrigerated and come back a couple weeks later.
Me neither, but I don't always eat bread. Should I get tired of it, I can leave it refrigerated and come back a couple weeks later.
Anonymous L joined in and replied with this 7 years ago, 4 minutes later, 23 hours after the original post[^] [v] #975,567
Syntax replied with this 7 years ago, 2 minutes later, 23 hours after the original post[^] [v] #975,570
DW yesterday said baguette's are sugar free. They are also free from added shorthing - Fact is you have to eat them the instant they come out of the oven OR they start turning hard as a rock InstantlyFrench make a big deal about not adding anything to bread Except regionally they do. The ONLY Bread truly free of added anything is Matzo. Flour and water and NO Yeast not even from the Air.
Has value and need to C what Fake Anon has to say.
Anonymous A (OP) replied with this 7 years ago, 5 minutes later, 23 hours after the original post[^] [v] #975,573
Walmart: Great Value White Sandwich Bread is soft, delicious, and freshly baked. The soft texture is perfect for sandwiches, burgers, toast, and more. Use it to make hand-crafted sandwiches filled with artisan meats, cheeses, tomato, lettuce, and onion. Or toast a slice and pair it with scrambled eggs, crispy bacon, and pancakes for a filling breakfast. In addition to simple, healthy ingredients, this bread is a great source of folic acid and thiamine. You don’t have to sacrifice flavor when eating healthy. Choosing Great Value White Sandwich Bread is a simple step you can take to support your goal of living well.
INGREDIENTS: ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, SUGAR, YEAST, SOYBEAN OIL, SALT, MONOGLYCERIDES, CALCIUM PROPIONATE (PRESERVATIVE), DATEM, CALCIUM SULFATE, SOY LECITHIN, CITRIC ACID, GRAIN VINEGAR, WHEAT GLUTEN, POTASSIUM IODATE, MONOCALCIUM PHOSPHATE.
INGREDIENTS: ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, SUGAR, YEAST, SOYBEAN OIL, SALT, MONOGLYCERIDES, CALCIUM PROPIONATE (PRESERVATIVE), DATEM, CALCIUM SULFATE, SOY LECITHIN, CITRIC ACID, GRAIN VINEGAR, WHEAT GLUTEN, POTASSIUM IODATE, MONOCALCIUM PHOSPHATE.
(Edited 9 minutes later.)
Anonymous A (OP) double-posted this 7 years ago, 28 seconds later, 23 hours after the original post[^] [v] #975,575
Anonymous E replied with this 7 years ago, 7 minutes later, 23 hours after the original post[^] [v] #975,583
Syntax replied with this 7 years ago, 5 minutes later, 23 hours after the original post[^] [v] #975,586
@975,575 (A)
Of most importance are Wines of France. Without such devotion to wine and Art -
I have never had Walmart bread Nor have I even been to a Walmart Yet - But no doubt they have mass number of bakers making bread for them locally. Betting all are generic and there must be variations because not all Wheat fields equal NOR are all bread Yeasts. And Water sure varies all over the planet
@previous (E)
I doubt it wood be fair of me to change the name but you are free to - Yet I do not associate Monkeys with black people the same as I do not associate a dark sky with black people or a room without lites turned on with black people.
Of most importance are Wines of France. Without such devotion to wine and Art -
I have never had Walmart bread Nor have I even been to a Walmart Yet - But no doubt they have mass number of bakers making bread for them locally. Betting all are generic and there must be variations because not all Wheat fields equal NOR are all bread Yeasts. And Water sure varies all over the planet
@previous (E)
I doubt it wood be fair of me to change the name but you are free to - Yet I do not associate Monkeys with black people the same as I do not associate a dark sky with black people or a room without lites turned on with black people.
(Edited 20 seconds later.)
Anonymous E replied with this 7 years ago, 4 minutes later, 23 hours after the original post[^] [v] #975,590
Dead !Pool..v42s replied with this 7 years ago, 2 minutes later, 23 hours after the original post[^] [v] #975,591
Anonymous A (OP) replied with this 7 years ago, 2 minutes later, 23 hours after the original post[^] [v] #975,593
Anonymous K replied with this 7 years ago, 1 minute later, 23 hours after the original post[^] [v] #975,595
Syntax replied with this 7 years ago, 28 seconds later, 23 hours after the original post[^] [v] #975,597
Dead !Pool..v42s replied with this 7 years ago, 17 minutes later, 1 day after the original post[^] [v] #975,610
Anonymous A (OP) replied with this 7 years ago, 2 hours later, 1 day after the original post[^] [v] #975,644
@previous (Dead !Pool..v42s)
Great Value 100% Whole Wheat Bread, Round Top, 20 oz is soft, delicious, and freshly baked. The soft texture is perfect for sandwiches, burgers, toast, and more. Use it to make hand-crafted sandwiches filled with artisan meats, cheeses, tomato, lettuce, and onion. Or toast a slice and pair it with scrambled eggs, crispy bacon, and pancakes for a filling breakfast. In addition to simple, healthy ingredients, this bread is a great source of protein and dietary fiber. You don’t have to sacrifice flavor when eating healthy. Choosing Great Value Wheat Sandwich Bread is a simple step you can take to support your goal of living well.
Ingredients: Whole Wheat Flour, Water, Wheat Gluten, Sugar, Yeast, Soybean Oil, Salt, Molasses, Monoglycerides, Calcium Propionate (Preservative), Datem, Calcium Sulfate, Soy Lecithin, Citric Acid, Potassium Iodate, Grain Vinegar.
All good things take time. At Pepperidge Farm, we firmly believe this is true of our Farmhouse Bread. The flavors and textures of a good loaf of bread just can't be rushed, and that's why our bakers slow bake our Farmhouse Sourdough Bread with deliberate, thoughtful care. It takes a little longer, but it's the only way to ensure our famous Farmhouse taste is baked into every slice. Try some, and you'll see why!
Made From: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Wheat Flour, Sugar, Soybean Oil, Contains 2% Or Less Of: Rye Flour, Salt, Potato Flour, Wheat Gluten, Monoglycerides, Lactic Acid, Sodium Stearoyl Lactylate, Calcium Propionate And Sorbic Acid To Extend Freshness, Whey* (Milk), Malted Barley Flour, Citric Acid, Soy Lecithin. * Adds A Trivial Amount Of Cholesterol. Contains: Wheat, Milk, Soy.
Great Value 100% Whole Wheat Bread, Round Top, 20 oz is soft, delicious, and freshly baked. The soft texture is perfect for sandwiches, burgers, toast, and more. Use it to make hand-crafted sandwiches filled with artisan meats, cheeses, tomato, lettuce, and onion. Or toast a slice and pair it with scrambled eggs, crispy bacon, and pancakes for a filling breakfast. In addition to simple, healthy ingredients, this bread is a great source of protein and dietary fiber. You don’t have to sacrifice flavor when eating healthy. Choosing Great Value Wheat Sandwich Bread is a simple step you can take to support your goal of living well.
Ingredients: Whole Wheat Flour, Water, Wheat Gluten, Sugar, Yeast, Soybean Oil, Salt, Molasses, Monoglycerides, Calcium Propionate (Preservative), Datem, Calcium Sulfate, Soy Lecithin, Citric Acid, Potassium Iodate, Grain Vinegar.
All good things take time. At Pepperidge Farm, we firmly believe this is true of our Farmhouse Bread. The flavors and textures of a good loaf of bread just can't be rushed, and that's why our bakers slow bake our Farmhouse Sourdough Bread with deliberate, thoughtful care. It takes a little longer, but it's the only way to ensure our famous Farmhouse taste is baked into every slice. Try some, and you'll see why!
Made From: Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Wheat Flour, Sugar, Soybean Oil, Contains 2% Or Less Of: Rye Flour, Salt, Potato Flour, Wheat Gluten, Monoglycerides, Lactic Acid, Sodium Stearoyl Lactylate, Calcium Propionate And Sorbic Acid To Extend Freshness, Whey* (Milk), Malted Barley Flour, Citric Acid, Soy Lecithin. * Adds A Trivial Amount Of Cholesterol. Contains: Wheat, Milk, Soy.
MR STEVEN MNUCHIN replied with this 7 years ago, 12 minutes later, 1 day after the original post[^] [v] #975,649
Is the sugar just for rising or do you actually taste it??
Dead !Pool..v42s replied with this 7 years ago, 3 hours later, 1 day after the original post[^] [v] #975,723
Dead !Pool..v42s double-posted this 7 years ago, 2 minutes later, 1 day after the original post[^] [v] #975,724
Dead !Pool..v42s triple-posted this 7 years ago, 1 minute later, 1 day after the original post[^] [v] #975,725
Anonymous M joined in and replied with this 7 years ago, 1 minute later, 1 day after the original post[^] [v] #975,726
If the sugar is metabolized by the yeast, there will be zero sugar left.
Anonymous E replied with this 7 years ago, 2 hours later, 1 day after the original post[^] [v] #975,797
Anonymous A (OP) replied with this 7 years ago, 11 hours later, 1 day after the original post[^] [v] #975,967
@975,649 (MR STEVEN MNUCHIN)
You actually taste it
@975,723 (Dead !Pool..v42s)
I will concede that there is at least one loaf of bread made without sugar in America.
You actually taste it
@975,723 (Dead !Pool..v42s)
I will concede that there is at least one loaf of bread made without sugar in America.