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Also, substituting the sugar with a zero cal sweetener and the butter with a light vegetable oil spread.
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this post was submitted on 27 Aug 2026
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Sugar is a functional ingredient, not just a flavoring.
And vegetable oil is transfat. Stick to butter, ghee, or some real oil.
THAT much sugar is not functional. You could half it and be fine.
I agree.
Canola oil is fine. And sugar isn't a functional ingredient at all, I never add it.
Do you.
Vegetable oil do not contain transfat. Margarine on the other hand used to and dairy naturally does have some, though naturally occurring transfats are believed to not be as bad as industrially produced transfats.
link to a danish wiki on transfats
Vegetable oil is not transfats what are you on about??
Not all of it, but it's still not great.
https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art-20046114
https://www.mindbodygreen.com/articles/is-vegetable-oil-bad-for-you
Sugar is not a critical ingredient in bread. It's main function is that it creates a softer crust. The only real things you need are flour, water, yeast and salt to create a tasty bread.
Vegetable oil is trans fat?
Hydrogenated vegetable oils usually contain trans fats, but just “vegetable oil” is a mix of various unsaturated fats. The hydrogenation process is a way of making those vegetable oils into saturated fats, but trans fats are often produced as a side effect.
Yes.
I don't think so. Vegetable oils are mostly polyunsaturated fats, even solid spread products that have more palm oil and other saturated fats don't usually have any trans fats.
So that the yeast has something to chew on.
Edit: Yet for that 1 Tbsp should suffice.
0 Tbsp should also suffice, there is enough flour.
I would still go for a bread without sugar. I wouldn't call it bread if it has that much sugar.
Less sugar, for sure. A quick search came up with a reference card of 7g active yeast to 1tsp sugar. Seems like the amount of sugar in this recipe is too high, not sure if it’s high enough to kill the yeast though.
ARGH grams and tsps....
I hate when recipes mix measurements. I just stick to grams, it's more precise and easier.
dont worry... we can convert everything to cubic centiinch