Brown sugar when making bread?!


Question: Brown sugar when making bread!?
I'm using this recipe http://allrecipes!.com/Recipe/Amish-White!.!.!.

Except I don't have enough white sugar in the house!. I know it's going to be different if I use brown sugar instead, but will it still taste all right!? Would I substitute it in the same proportion!?Www@FoodAQ@Com


Answers:
Pack the brown sugar into a measuring cup, and use the same amt!. as called for in white sugar!. Your bread will be a wee bit darker, and probably have a fuller flavor!. You'l llike it!.Www@FoodAQ@Com

it might taste good, but i wouldn't take my chances!. here is a different recipe!. it needs no bread machine and only needs three teaspoons sugar and had great reviews!. it is also from allrecipes!.INGREDIENTS

White Bread
1 (!.25 ounce) package active dry yeast
3 teaspoons sugar, divided
2 1/4 cups warm water (110 degrees to 115 degrees F), divided
2 teaspoons salt
6 cups all-purpose flour

DIRECTIONS
In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; let stand for 10 minutes!. Combine salt, remaining sugar and water; add to yeast mixture!. Add 3 cups of flour; beat until smooth!. Add enough remaining flour to form a soft dough!. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes!. Place in a greased bowl, turning once to grease top!. Cover and let rise in a warm place until doubled, about 1 hour!. Punch dough down; shape into two loaves!. Place in two 8-in!. x 4-in!. x 2-in!. loaf pans that have coated with nonstick cooking spray!. Cover and let rise until doubled, about 1 hour!. Bake at 350 degrees F for 35-40 minutes!. Remove from pans and cool on wire racks!.

Nutritional Analysis: One slice equals 87 calories, 0!.55 g fat (0 saturated fat), 0 cholesterol, 146 mg sodium, 18 g carbohydrate, 0 fiber, 3 g protein!. Diabetic Exchanges: 1 starch!.Www@FoodAQ@Com

I would use as much white sugar as possible, and just substitute the difference with brown sugar, that way it doesn't alter the color too much!. Since brown sugar is made with molasses, it will give it a bit of a different flavor, but as long as you don't mind the flavor of brown sugar as it is, you may certainly use all of the sugar amount as brown sugar!. It may be a tad bit darker than it would normally turn out but it will taste okay :)Www@FoodAQ@Com

It should be even better using part brown sugar!.

Some of the recipes I have for breads for my bread machine use sugar, brown sugar, honey, Karo, Maple Syrup, all sorts of different things!.

Just substitute straight across with the brown sugar!.

Oh, yes, bread will still be white!!!Www@FoodAQ@Com

No problem!. It will be a little sweeter but that is okay!. Or just cut back to 1/2 cup!. Sugar acts as sweetness and actives the yeasts!. Some recipes do not even call for it at all if it has a long time for rising!. I personally prefer it though!.Www@FoodAQ@Com

The bread, if anything, will be better!. Go ahead and make the substitution so that your total amount of sugar equals the amount of white sugar called for in the recipe!.Www@FoodAQ@Com





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