(December 2, 2010 at 4:57 pm)thesummerqueen Wrote:(December 2, 2010 at 4:47 pm)padraic Wrote: I remember how shocked I wast discover how much sugar Americans use in a lot of their food,including the bread, which is too sweet for me.
I put enough sugar in my bread to start the yeast...how much sugar was added and what bread were you trying? Mine tastes like...bread.
I was referring to commercial breads which was given in delis cafe and in rolls in restaurants. I don't include kosher delis (in New York,on Manahttan) at which I always had rye or bagels.There are no kosher delis at all in my city.
In my experience there is no such thing as 'just bread'. It's different in every country. Sometimes the difference is subtle,sometimes not,as in say Italian and and French breads.I found the 'ordinary' commercial bread in the US noticeably sweeter than ours.
Today the issue is moot. I've developed type 2 diabetes,so eat only wholemeal or full grain breads,as white bread has a much higher glycemic index. I make my own as much as I can
