Guest guest Posted March 8, 2004 Report Share Posted March 8, 2004 I wouldn't try to use Splenda in bread, because I don't think it will feed the yeast properly. However, the actual amount of sugar used in bread is really minimal -- or can be, let's say. I noticed on the Bob's Red Mill web site that they are now offering reduced carb bread mixes. BRM products are really excellent, and I'm thinking of giving this a try. Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 , Bruce wrote: >Splenda and other artificial sweeteners won't feed yeast. HOWEVER, I >have discovered that the yeast WILL eat the starch in the flour. I >believe that this will not work with bread machines, but if you make >bread the 'old fashioned way' it will. Absolutely correct on both counts. I found the following on a bread machine site: If you do not want to use a sweetener, then feel free to leave it out. But, be forewarned that the yeast will be slower as it has to convert some of the starch in the flour to sugar. Also, for those of you that are diabetic natural sweeteners like honey, molasses, etc. are easier on your system as they take more time for your body to break down. You can use Splenda in your bread. But, it is important to note that Splenda will not feed the yeast it will just make the dough sweeter tasting. So for sweet dough's I recommend you use Splenda in place of regular sweeteners but add 1 tsp. of regular sweetener to the recipe to help feed the yeast. This gives you the best of both worlds. Many great bread recipes call for 1 tablespoon or less of sugar/honey/etc. per loaf of bread for the yeast/rising action. The yeast consumes most of the sugar and the rest is spread throughout the entire loaf so you get veeery little " sugar " per loaf, much less per slice. That said, it's not the " sugar " in bread that causes bg to rise but the carbs in flour/wheat/gluten. Sandy T1 - 1979 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 In a message dated 3/9/2004 1:09:17 AM Eastern Standard Time, arianna127@... writes: the only downfall to homemade bread, is that it dosnt last as long as store bought breads. Goes stale faster.. Hi Angelia, Since we don't eat very much bread, when I make a loaf, I slice it then freeze it. hugs Eunice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2004 Report Share Posted March 9, 2004 > If I receive a recipe from them in the > future I will post it to u privately. Thank you Deb! ~ Jayd Quote Link to comment Share on other sites More sharing options...
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