If I increase the sugar in a yeast bread recipe, is there an easy way (see details)?

I realize that the salt helps regulate the yeasts activity and increasing the sugar by itself can cause the yeast to "gorge" and then poop out before its time. So if I have a recipe I want to make sweeter, is there a way to gauge how to adjust the rest of the recipe that's more scientific than just taking a wild guess? Asked by MidwestPurgatory 47 months ago Similar questions: increase sugar yeast bread recipe easy details Food & Drink > Cooking.

Similar questions: increase sugar yeast bread recipe easy details.

I have a suggestion I bake just about all our own bread. When I want to do a cinnamon bread or other sweet bread, I generally will make the basic dough with the normal amoung of sugar and let it rise. Then, when I shape the loaves, I will push them out into a rectangular shape and sprinkle extra sugar and cinnamon then roll up the bread.

The yeast then has its own dough to do its thing in (excuse the technical language...) and the tastebuds get the sweetness of what is between the rolled up layers. Tuppence's Recommendations The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread Amazon List Price: $35.00 Used from: $22.62 Average Customer Rating: 5.0 out of 5 (based on 149 reviews) Bread: A Baker's Book of Techniques and Recipes Amazon List Price: $40.00 Used from: $22.21 Average Customer Rating: 4.5 out of 5 (based on 45 reviews) .

Use a different kind of sugar. Yeast can't actually metabolize every sugar; they prefer the simpler ones. If you want to make a sweeter bread, you could use a sugar that yeast can't eat in addition to the ordinary sugar that you add for them.

This would be something like lactose (i.e. Concentrated milk sugar). Beer brewers use the same trick when they want a beer that's sweeter in the end too.

You can buy lactose here: austinhomebrew.com/index.php?cPath=178_2... or check your area for local sources.

I don't think you need to, unless you are really increasing the amount of sugar. Most bread recipies have you add the yeast and sugar in a slurry to start the yeast faster anyway. I would just cut down on the time that you leave the yeast and sugar in the slurry, or better yet, add most of the sugar in with the flour mixture, and only some of it in with the yeast slurry.

The yeast should be more active, so you may be able to cut the time the bread rises as another way of avoiding yeast exhaustion. Use the doubling of volume as the measurement of when to punch the dough down, rather than the amount of time. Glutens in the flour usually develop much faster than the yeast can produce the gas that makes the dough rise, so I don’t believe the chemical development of the dough will be significantly different if it rises faster.

Sources: Many years of pizza dough experiments and ravioli dough in a cannery .

1 I'd love to help, but I don't do enough baking to give you highly specific guidelines. There's a good article in On Food And Cooking that suggests adding the sugar late and using special pans, though honestly I've never seen that in a recipe:http://books.google.com/books?id=oWqlY5vEafIC&pg=PA546&lpg=PA546&dq=sweet+breads+sugar+slow+growth+yeast&source=web&ots=ljE3scZScS&sig=s9Bbua7tuf_0v6cwJNq2i6gFa9EIt also recommends low temperatures to prevent over-browning. The article doesn't mention using a very slow rise, say in the refrigerator overnight, which is becoming increasingly popular with artisan breads.

I'd love to help, but I don't do enough baking to give you highly specific guidelines. There's a good article in On Food And Cooking that suggests adding the sugar late and using special pans, though honestly I've never seen that in a recipe:http://books.google.com/books?id=oWqlY5vEafIC&pg=PA546&lpg=PA546&dq=sweet+breads+sugar+slow+growth+yeast&source=web&ots=ljE3scZScS&sig=s9Bbua7tuf_0v6cwJNq2i6gFa9EIt also recommends low temperatures to prevent over-browning. The article doesn't mention using a very slow rise, say in the refrigerator overnight, which is becoming increasingly popular with artisan breads.

I can't find a good recipe on the Internet. It is a very simple recipe with.

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