"Suanne Wong" > wrote in message
news:g11Nb.84606$ts4.32812@pd7tw3no...
> Hi,
>
> I just bought a bread machine with basic and sweet bread settings. Other
> than the recipes given in the manual, how would I know when to use the
sweet
> bread setting for recipes from other source? Is it determine by the
amount
> of sweetener in the recipe or by other ingredients? Your advice is much
> appreciated.


>
> My husband would prefer a sweeter bread. My basic white bread recipe only
> calls for 1 tbsp of sugar. If I add another tablespoon, will it affect
the
> rising of the bread. . Anyway, I had tried baking twice, one basic and
one
> cinnamon raisins and both loaves rised too high, to the lid. I guess I
just
> have to keep trying until I got the right formula.

>
> I tried the basic recipe this afternoon with added sugar and it turned out
> with very dark crust even I selected the regular crust. Is it due to the
> higher sugar content? Should I use the sweet bread setting instead.


>
> Thanks,
> Sue
>
>

Hello Sue,
I've used bread machines for several years, and as I recall I have never
used a sweet bread setting. So why am I answering this? Because I think
that a sweet bread would include butter (or oil) eggs, probably milk, and
most of all, more than 3 Tablespoons of any sweetner, and maybe an addition
of raisins or some other dried fruit.

I have made bread using all of the above ingredients, and maybe some of them
have been sweet, but I've not made bread using over 3 Tablespoons of sugar,
so maybe this is the cut-off point for me NOT using a 'sweet bread' rise. I
notice that on my bread machine the 'sweet bread' is the shortest cycle
(other than dough and rapid rise.)

If you like sweet bread, you might look for a recipe for "Hawaiian Bread."
It is a dough bread and quite common in Hawaii. One can find it on mainland
US if one looks for it.

Dee