Text 9985, 101 rader
Skriven 2008-07-02 14:39:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Splenda and Bread
=========================
 Hi, Ruth,

 JM>  I would try making bread the usual way, but leave
 JM>  out the sugar completely. You might want to cut

 RH> I'd cut the sugar by maybe half but not cut it out entirely.

 Both ways are worth trying, though no sugar in a breadmaker
 might be a problem, because the automatics might not allow
 for the increased rising time. I suggested that partly
 because Sean mentioned his Splenda experiment had worked OK
 except the bread was too sweet. So effectively, he did make
 his bread with no sugar. I remember describing my breadmaking
 to a couple of old Italian brothers and they were horrified
 I added any sugar, claiming "Momma" never used any making her
 Italian bread. I don't think they understood a little sugar
 in a yeast bread doesn't sweeten the bread because it is
 consumed during the rise.

 Not sure why Sean was doing the Splenda experiment at all;
 maybe he thought by not adding sugar he would get a
 diabetic-safe bread, but of course the carbohydrates in
 bread would still be the main problem.

 JM>  The Ruths were commenting on the idea that someone
 JM>  on TV said the color of rye bread (or pumpernickel)
 JM>  came from molasses, and presumed that was wrong
 JM>  because the bread in question wasn't a sweet bread.
 JM>  But I could see using molasses for color, especially
 JM>  a dark molasses, because it could be used in place
 JM>  of the sugar, and the yeasts would metabolize most

 RH> Molasses is a sugar--not as sweet as white because it's not as refined
 RH> to remove impurities as white is.

 Well, molasses contains sugar, and is certainly a cane
 product, but is distinct from sugar as we mention it
 in a recipe, where a solid granular form is presumed
 unless otherwise specified. And the significant feature
 of the molasses isn't the sugar but the distinctive
 flavor and color of the concentrated "impurities".

 RH> There's a difference between regular rye and pumpernickel ry.  Both
 RH> use rye flour but the regular rye uses caraway seeds and is, as a
 RH> general rule, lighter in color & usually a little chewier than
 RH> pumpernickel. Pumpernickel has no caraway seeds and has both cocoa and
 RH> coffee in it, as well as molasses.

 OK, I didn't remember if you guys specified pumpernickel
 or just said "rye" and the editing had removed that detail
 by the time I felt moved to comment. But if the question
 had only asked about the color of rye bread, molasses would
 have been ONE of the correct answers. (Regular rye doesn't
 HAVE to have caraway, either, but I like it that way.)

 JM>       Title: OLD MILWAUKEE RYE

 JM> MMMMM---------------------------BREAD--------------------------------
 JM>       1 pk Active dry yeast
 JM>       1 c  Warm water
 JM>     1/4 c  Molasses

 RH> That's pretty much the standard amount of sweetener for the yield. It
 RH> may look a bit darker if you are using white flour with the rye and

 Darker than what? White bread? Using white flour for part
 of the rye flour in this wouldn't be darker than all-rye.

 RH> molasses but it isn't nearly as dark as pumpernickel. Honey or sugar
 RH> could be subbed without any real change in taste, and ,again, if white

 I have a feeling the molasses would lend a bit more
 complexity in flavor than plain sugar or honey.

 RH> flour is used, the finished loaf would be slightly darker than
 RH> "normal" whete bread. This is what I would categorise as "regular" rye
 RH> (sometimes labeled as Jewish rye) as it has the caraway seeds and no
 RH> coffee or cocoa.

 Yup, that's what I want.

 JM>  but apparently does develop rather slowly. And the
 JM>  recipe uses a fair amount of molasses, but I bet the
 JM>  resulting bread isn't noticeably sweet. I need some
 JM>  rye flour!

 RH> No regular bread, be it whole wheat, rye, white, pumpernickel ,etc
 RH> should be sweet.  OTOH, quick breads are sweet; the difference in
 RH> taste is noticeable.

 Maybe quick breads were invented partly to allow sweet
 breads, because yeast bread would be hard to do sweet.
 Raisin bread is sort of sweet, but I think that's because
 the raisins, cinnamon and a bit of brown sugar(?) are
 sprinkled on the dough just before it is rolled into a
 loaf for a final quick rise, and baked before the yeasts
 can get the sugar.

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