Sugar and bread

I never add sugar to a bread recipe even if it calls for it.  I don’t like overly sweet things and the sugar will impact the yeast so you generally have to use more yeast or wait longer for the dough to rise.  However, I do add malt extract and treacle on occasion to produce a malted loaf.  It is best to add the boiling water to the treacle or extract in a jug, dissolve it and then add cold water to produce the water temperature you need.  If you are adding two or more tablespoons to 900g of flour I would double the amount of yeast.

Interestingly because the marzipan in the apple and marzipan loaf is between layers of dough rather than in the dough, it does not appear to affect the rise very much if at all.

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