What is the purpose of using
sweeteners in breads?

Sweeteners provide food for the yeast and give character to the finished loaf of bread. The amount of sweetening used in a bread will also determine how dark the crust will be. The main types are listed below.

Sugar adds flavor and rich brown color to a bread's crust and creates a tender texture. Sugar also helps delay the staling process because it attracts moisture. However, if you use too much sugar, this can cause the dough to over-rise and collapse.

Brown sugar, honey, maple sugar and syrup, molasses, barley malt, jams and dried fresh fruits may also be used in breads. Sweet breads have a moderate sugar level and gain extra sweetness from dried fruits, sweet glazes and icings.

Tips:

Any liquid sweetening can be substituted for sugar, but it will need to be counted as part of the total liquid content of the bread.

To substitute honey for granulated sugar, use 3/4 cup honey for each cup of sugar and reduce the total liquid used in the recipe by 1/4 cup. Also, keep in mind that honey is more concentrated in flavor than granulated sugar.

Oil your measuring cup or spoon before measuring honey or barley malt syrup and it will slip right off.

What bread ingredients do you use?

Please share your tips and techniques so other bread bakers can learn and try something new. Share the bread sweeteners you like to use.

Sources:
Copyright © 2007 - ACH Food Companies, Inc. All rights reserved.
Brody, Lora and Apter, Millie. Bread Machine Baking: Perfect Every Time. William Morrow & Company 1996.
Hensperger, Beth. Bread Made Easy - A Baker's First Bread Book. Ten Speed Press 2000.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.