On Tue, 24 Jul 2012 09:51:43 -0600, Janet Bostwick
> wrote:

> TEST KITCHEN TIP: Sweet breads can be agonizingly slow risers. Why?
> Because sugar attracts water, and when it's in bread dough, it pulls
> water away from yeast - leaving the yeast thirsty and unable to grow.
> The special strain of yeast in SAF Gold is "osmotolerant" – it
> requires less water. So it's able to grow happily despite sugar's
> attempts to leave it "high and dry."
> Janet US

Maybe that's why I've found a slightly sticky dough isn't sticky after
it rises. I think I use more honey/sugar than is usually called for.

--
Food is an important part of a balanced diet.