why do we in the united states insist on putting sugar in bread. it baffles me. i've had a lot of bread in my time and i tell you the tastiness of bread only decreases the more sugar you put in it. like it doesn't improve anything. the US takes far fewer Ls in the culinary department than many like to claim but this is absolutely one of them
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in reply to @cass's post:
As a German I couldn't agree more, though I have to admit that I have a sweet tooth for melon pan specifically, which I don't really consider bread though, it's more like... a giant weird cookie thing.
ok sure but have u truly lived until you've eated Starbucks' "Pumpkin Bread" that im pretty sure is like 70% sugar?
I was once told by a friend who bakes that adding sugar to dough was a bit of vestigial practice/superstition when leavening with instant yeast, that came from the days of using dry yeast cakes.
I have no idea if that is true or not, but the explanation they gave made sense.
we've been making a lot of bread recently and yeah the recipes we're using don't call for any sugar, but i do believe it can be used to spur a faster reaction out of your yeast? which sounds like a maximized efficiency capitalist cheatcode to me, but also Americans just fucking love sugar slash we gotta find something to do with all the fucking corn we make, which we also massively overproduce bc capitalism is broken