I have reduced the sugar down from 3 tbsps to 2 teaspoons as the bread was so sweet. Now it only rises to half the height and is a pretty solid, but is more edible. I've also changed to half and half brown and white bread flour. How much sugar do I need to get a good rise without being too sweet?
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Bread flour has more gluten, and that makes the bread rise more. Since you substituted flours, buy some vital gluten and add to the recipe. The box will tell you how much to add.
This is a nice basic, not too sweet recipe that I like. You have to wrap it well or it gets stale fast. It usually gets eaten in a day, but if there is any left, wrap well! Yum!!
www.geniuskitchen.com/
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