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

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[–] 30 points 2 months ago (10 children)

As I see that others already answered with valuable replies I'm going a bit off topic... But seriously, 42 grams of sugar? Butter? How can this be called bread and not cake?

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  • [–] 11 points 2 months ago

    This looks like what we would call “milk bread” - very slightly sweet bread that you’d get on special occasions.

    Cake would be a lot more sugar, and probably eggs.

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  • [–] 9 points 2 months ago (4 children)

    English language with no French, cups as measurement and extra sugar in a bread recipe all point at this being a US recipe book.

    They love extra sugar in bread over there. At some point the sugar lobby got in bed with the big breadmakers and since it's addictive, it's now an expectation and a self-fulfilling cycle.

    So yeah, US bread is closer to cake than, say, European bread.

    And that milk powder isn't helping the case much either.

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

    English language with no French

    What would English language with French point to?

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  • [–] 3 points 2 months ago (1 child)

    Canadian. I know that it's only supposed to be product labelling, not recipes, that has to be bilingual, and the inclusion of gram measurements did make me uncertain, but the sugar is what tipped the balance.

    I could be wrong and it's Canadian or I've missed something about another Anglophone country also putting sugar in bread.

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