100 years after sliced bread was invented; bread that doesn’t stale and doesn’t mold for 2 weeks on a counter-top, and still Europe is baffled.
There are reasons to add sugar to bread, quite a lot actually. It causes faster fermentation, increases the Maillard reaction, can make the bread softer, prevents going stale, etc.
I’m not defending subway in particular: they are terrible. But it’s not because they add sugar to their bread dough. And Europe pretending this isn’t bread is food elitism that ignores that massive differences in production and culture.
that is more sugar than bread
Also very hyperbolic. Subway has 4% sugar, which is high but not cake. Cake recipes are often 25-50% sugar.
To be fair, that 4% is double the max limit to be called bread in Ireland, potentially more if it’s 4% of the whole recipe as opposed to 4% of the flour weight.
100 years after sliced bread was invented; bread that doesn’t stale and doesn’t mold for 2 weeks on a counter-top, and still Europe is baffled.
There are reasons to add sugar to bread, quite a lot actually. It causes faster fermentation, increases the Maillard reaction, can make the bread softer, prevents going stale, etc.
I’m not defending subway in particular: they are terrible. But it’s not because they add sugar to their bread dough. And Europe pretending this isn’t bread is food elitism that ignores that massive differences in production and culture.
Also very hyperbolic. Subway has 4% sugar, which is high but not cake. Cake recipes are often 25-50% sugar.
To be fair, that 4% is double the max limit to be called bread in Ireland, potentially more if it’s 4% of the whole recipe as opposed to 4% of the flour weight.