Also, substituting the sugar with a zero cal sweetener and the butter with a light vegetable oil spread.

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[–] 15 points 2 months ago* (16 children)

Sugar is a functional ingredient, not just a flavoring.

And vegetable oil is transfat. Stick to butter, ghee, or some real oil.

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  • [–] 12 points 2 months ago (3 children)
  • [–] 2 points 2 months ago

    Hydrogenated vegetable oils usually contain trans fats, but just “vegetable oil” is a mix of various unsaturated fats. The hydrogenation process is a way of making those vegetable oils into saturated fats, but trans fats are often produced as a side effect.

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  • [–] 8 points 2 months ago

    Sugar is not a critical ingredient in bread. It's main function is that it creates a softer crust. The only real things you need are flour, water, yeast and salt to create a tasty bread.

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  • [–] 6 points 2 months ago (3 children)

    I would still go for a bread without sugar. I wouldn't call it bread if it has that much sugar.

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  • [–] 7 points 2 months ago (2 children)

    Less sugar, for sure. A quick search came up with a reference card of 7g active yeast to 1tsp sugar. Seems like the amount of sugar in this recipe is too high, not sure if it’s high enough to kill the yeast though.

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