Also, substituting the sugar with a zero cal sweetener and the butter with a light vegetable oil spread.
As I see that others already answered with valuable replies I'm going a bit off topic... But seriously, 42 grams of sugar? Butter? How can this be called bread and not cake?
This looks like what we would call “milk bread” - very slightly sweet bread that you’d get on special occasions.
Cake would be a lot more sugar, and probably eggs.
English language with no French, cups as measurement and extra sugar in a bread recipe all point at this being a US recipe book.
They love extra sugar in bread over there. At some point the sugar lobby got in bed with the big breadmakers and since it's addictive, it's now an expectation and a self-fulfilling cycle.
So yeah, US bread is closer to cake than, say, European bread.
And that milk powder isn't helping the case much either.
English language with no French
What would English language with French point to?
Canadian. I know that it's only supposed to be product labelling, not recipes, that has to be bilingual, and the inclusion of gram measurements did make me uncertain, but the sugar is what tipped the balance.
I could be wrong and it's Canadian or I've missed something about another Anglophone country also putting sugar in bread.
Right, Canada. Didn‘t notice the grams, this actually convinces me of a non-US origin.
That's exactly the difference between pigs and pork. English is just a Germanic language raped by the Vikings and married to the French.
My bread machine has recipes like this. I just leave out the sugar and milk powder, and use a glug of oil instead of butter. Also use bread flour so no need for extra gluten. Makes a very nice loaf.
Maybe it's for the yeast?
Judging by the downvotes, we apparently don't like seeing questions here.
Flour alone already has enough carbohydrates to feed the yeast. Most basic breads are made with just flour, water, yeast, and salt.
Oh shit, yeh. I put less than 2 tbsp with 600g of flour.
If you have a my fitness pal account you can enter it as a “recipe”
Just fyi, the sugar is in there for texture, not so much flavor. Allulose will get you the closest, it does brown a little bit, unlike most non nutritive sweeteners.
Edit: I put it in my fitness pal, the recipe doesn’t say how many servings, so that’s the whole loaf, divide it by the number of slices you’ll cut it into. 
Does that app do OCR from the picture or did you have to type it in?
I had to type. If it had been an online recipe it would have done it on its own.
Thank you! I might try that app.
Sugar is a functional ingredient, not just a flavoring.
And vegetable oil is transfat. Stick to butter, ghee, or some real oil.
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.
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.
Vegetable oil is not transfats what are you on about??
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.
THAT much sugar is not functional. You could half it and be fine.
I agree.
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
Canola oil is fine. And sugar isn't a functional ingredient at all, I never add it.
Do you.
Looks like a standard piece of heavy paper, so I'd say about 9 calories. It's going to be a pretty tough chew though.
The ingredients you're using. They all have their own calories.
For that small number of ingredients, if you just care about calories, you should be able to figure out the cal/g from the nutrition info. on the packages, and multiply by the recipe amounts. If you want the full nutrition info, something like MFP or AI is probably faster.
Go to the store and check the label of a whole wheat bread.
Depending which things you care the most about, you could just use a proxy. Ie find a similar bread that already exists and use its nutrition facts.
If you want something more exact, do what others have said adding ingredient by ingredient. Mfp can be pretty ad heavy so I prefer lose it! But they basically do the same thing
Install OpenNutriTracker.
It's the leading free software solution for calorie tracking.
Simply create a new recipe with the app, scan the barcodes of the ingredients, and add their amounts in gram. The app will then calculate it for you.
First of all, are you baking a cake or a bread? Get rid of the sugar and be done with it. And artificial sweeteners are rarely stable enough for baking, anyway.
Calculation of calories is easy: 4kcal / g for carbohydrates and proteins, 7.5kcal / g for alcohol, 9kcal / g for fat.
There is no easy way if you want to be exact. You need to calculate the calories in each ingredient and add them up. For example 100g whole wheat flour has 340 kcal so your recipe calls for 260g that is 2.6x340. Which is 884 kcal.
You might want to skipp ingredients that are low on calories or ones you only need a tiny amount of.
The good news is that if you stick to the recipe, you only need to do this once.
You’re playing with different reactions to science for something that could be healthier on paper but experience isn’t just taste. how does the body react, does it break down correctly? Etc..
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