Quick questions on bread making

HelenKA_2

I leave the bread maker pan on the top for a few hours and most of the bits left will just rub off with your hand. I do try to use a small piece of dough to rub round to get all the bits off the sides and bottom before shaping the dough so it's pretty clean anyway. If fact sometimes if I've made dough and still need to make a loaf I just put the new ingredients in without washing the pan at all - but don't tell!

bolton214

hi everyone i am new to breadmaking and finding the bread a little sweet. i was wondering if i can leave out or reduce the amount of sugar in the recepie.

thriftlady_2

bolton214 wrote: »

hi everyone i am new to breadmaking and finding the bread a little sweet. i was wondering if i can leave out or reduce the amount of sugar in the recepie.

Yes, you can;)

savingforoz

Is it possible to leave it out entirely? I'm new to breadmaking and have successfully made pitta breads without sugar despite several recipes including it, but wondered if it would work for a regular loaf? Is some sugar necessary to feed the yeast?

Pink.

Hi savingforoz,

I think some sugar is necessary as it helps to activate the yeast, but I always reduce the amount stated in recipes because I find most homemade recipes too sweet too.

Pink

Mel2

I don't add sugar to my loaves and they come out fine.

turtlemoose

Hi - my mum is diabetic and looking at making bread without sugar (in a BM)...... for those of you that miss it out, do you substitute it with some else or just leave it out of the recipe? Does it affect the flavour of the loaf?

Also anybody ever made a fruit loaf without sugar in it?

thanks!

Tabatha_Kitten

Quick question. Appologies I dont have time to search the threads.
Im making dough in my bread maker for the first time and its due out in about 15 mins.
Iam going to make rolls for next weeks buttys.
How much smaller do I shape them than I want the finished size to be ?
In other words, how much will they rise ?

thriftlady_2

Tabatha_Kitten wrote: »

Quick question. Appologies I dont have time to search the threads.
Im making dough in my bread maker for the first time and its due out in about 15 mins.
Iam going to make rolls for next weeks buttys.
How much smaller do I shape them than I want the finished size to be ?
In other words, how much will they rise ?

They increase in size by at least a third if not by half

On the sugar question- I have recently started leaving the 1 tsp of sugar out of my bread recipe. It makes no difference.

Fruit loaf I make this by just adding apricots and prunes, raisins, sultanas. I chop them in the food processor and then knead into the bread -sticky and messy but it makes a lovely sweet loaf.

turtlemoose

Thanks thriftlady.

RE the fruit loaf - dried fruit is very high in fructose, which is therefore a bit of a no-no .....is anybody aware of dried fruits which are better (ie less fructose, or slow-release etc) than others?