My recipe says 1 tablespoon of sugar per loaf.
This seems like too small an amount for flavor.
The recipe is as follows:
Is this for flavor, or is there another purpose?
Sugar has a few effects in bread:
It helps make it soft and tender by absorbing some of the water and slowing down the formation of gluten strands.
It feeds the yeast, resulting in a faster rise.
Via caramelisation, it aids in the browning of the crust.
It acts as a preservative, keeping the bread fresher for longer (though 1tbsp probably doesn't make a lot of difference).
It does have some effect on the flavour.
The main reason is yeast food. You may not actually need it if you're using instant yeast; either that, or you can bump it up a little for a slightly sweeter bread.
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