Bread – why so sweet?

OK – why is bread so sweet in America?

Since we have been in the US of A, one of the things we miss most about home is the wonderful fresh bread we have ready access to (particularly the fresh delightful “Bakers Delight” bread, oh I miss that so much!). Bread in the US is VERY sweet; it is impossible to find bread at the supermarket, or even a “bakery”, without a significant amount of sugar in it (up to 4 or 5 grams per serve – more in buns and rolls). I just don’t understand Americas need to add sugar to just about everything (no wonder they have health and weight issues). And from what I can gather, anyone coming from outside of America doesn’t like their bread either – even Americans returning from overseas stays!

I think going home and eating good bread made me realise how much I like and miss it. Last week I finally reached a point where I decided it was time to try my hand at making my own bread and ordered a bread maker/machine!

My first homemade loaf of bread!

My first homemade loaf of bread!

The new Bread-maker in action

The new Bread-maker in action









So yesterday I had a go at making a basic white loaf, following the directions (but halving the sugar amount). It turned out ok and although my first attempt was not an unmitigated disaster, there certainly is room for improvement – it was still a bit dense and heavy for me. Does anyone have a good recipe for light, fluffy bread you can make in a bread maker? I’d really appreciate your thoughts on this one!

Meanwhile, I have some bananas that are too ripe – a great excuse to attempt a banana bread loaf! 🙂

2 thoughts on “Bread – why so sweet?

  1. Trial and error is sometimes the only way. Remember yeast likes sugar to work on, the recipes in the manual usually aren’t that sweet at all. But eating your mistakes isn’t at all painful is must be said .


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