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Reply to "bread question"
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[quote=Anonymous][quote=Anonymous]I started baking my own bread this year to save money. I modified an Amish sandwich bread recipe--half the sugar (the recipe has 2/3 cup for two loaves) and instead of all white flour I do 2 c whole wheat, 1 c gluten flour, 2 c white all purpose, and then whatever flour for kneading (mostly done with mixer and dough hook but I do some at the end) is white. It's nice and soft and has good flavor but it is chewy even though not dense--like you have to rip the bread with your teeth. Which is fine for a slice of bread and butter but not so much for a sandwich. So the next time I bake it, should I cut back on the gluten? Or is it getting kneaded too much? [/quote] Yeast needs the sugar to grow. It is not for sweetness, it is for fluffing the bread. Try increasing the sugar to what the recipe requires.[/quote]
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