Help tweak this recipe plz

[surrogate]

http://www.bettycrocker.com/recipes/...5-a59128fc8112


I was only able to find that brand of whole wheat flour (it's not even bread flour) so I was looking on their website for ideas for breads. I have laurel's bread book but in the very front she tells you what kind of whole wheat flour she wants you to use, and I don't think what i bought qualifies...

Anyway I found this bread recipe I would love to try, but dang that is alot of sugar!

Any ideas?

[blumooned]

You could probably just reduce it a little - maybe down to about 1 heaping cup. And you could leave off the topping completely, or make the topping with no sugar. It is 2 loaves - so it's less than 1 cup of sugar per loaf. You could replace some or all the sugar with honey - but I'm not sure if that is 1:1 - maybe someone else will answer that.

If I were making it (which I might - looks yummy!), I'd use brown sugar or evaporated cane juice & leave the sugar out of the topping.

I have no experience with Laurel's Bread Book, but I would probably just use the flour you bought in those recipes, too. What kind of flour is she suggesting? If it's all-purpose, you can sub up to half with WW flour & still get a good product. If it's white bread flour, again, I'd sub up to half with WW flour. If she's calling for WW bread flour, I'd just use the WW flour you have. Subbing regular flour for bread flour is definitely do-able. The product won't be exactly the same, but it will still be good. Go ahead & try it, if you want! If she's asking for a specific brand, I'd just ignore that if you can't find the brand. Sure, some brands might be better for some things, but that doesn't mean the one you have will be bad. I tend to just use what I have all the time, it almost always turns out just great! This is jmo, though!!

[Kelilah]

I would leave the sugar in the topping, but hell to the no on 1 2/3 cups sugar for zucchini bread! I'd use 1/2 cup honey instead. I don't care for sugary-sweet breads and 1/2 cup honey would be enough to sweeten it without drowning out all the other flavors. I'd also cut the oil back to 1/2 cup to make up for the extra liquid, or use 1/4 cup oil and 1/4 cup applesauce (which is a bit healthier).

As for the flour, Betty Crocker just has a deal with Gold Medal to promote their product. Any flour that you have will be fine, and like blumooned said, subbing half with whole wheat will give it a richer flavor and make it better for you.

[mamadelbosque]

You can easily cut the sugar in half in things like this and otherwise not worry. But, tbh my zucchini bread recipe calls for 2 cups of sugar for two loaves too... Zucchini bread tends to be pretty sweet

As for the laurel's bread book, I'd bet your ww flour is fine. Just look on the bag and see what kind of wheat its ground from. If its from HARD red or HARD white, your fine. The only time you'll run into problems is if its from SOFT white wheat - and then it *should* be labeled "WW pastry flour". Good luck!!

For reference, virtually every bag of WW flour I've ever bought in a store has been from hard red, so yours is probably too Brand really doesn't make much of a difference ime... Some companies just try and get you to buy "their" brand to make more money. Doesn't really matter though

[surrogate]

it's Gold Medal brand whole wheat. The book didn't specify a brand, just a type...whole wheat bread flour or whole wheat pastry flour....i live in BFE and we had neither. I had to go to a smaller grocery store to find the whole wheat, walmart didn't even have it.

blah

[fruitfulmomma]

In the future if you are looking for specialty flours you might try here http://www.kingarthurflour.com/

The recipe has a branded flour in it because it is a branded recipe, something you might find on the back of the package of flour itself. You can use any brand you want though.

On the top I would do 1 part cinnamon to 1 part sugar. I don't think you need three full tablespoons of sugar there but I wouldn't do plain cinnamon.

I would also personally sub the veggie oil for melted butter or coconut oil.

This site http://www.ehow.com/how_2128988_redu...r-recipes.html suggested replacing sugar in quick bread recipes with fruits like raisins or bananas. If you want to reduce the sweetness altogether maybe just switch out half the sugar with some more zucchini.

[mamadelbosque]

I'm sure tis fine, really. I don't think I've ever seen "WW Bread flour" - just look at the bag labeled as such... its just ww flour. Just look at the bag and see what kind of wheat its from. If its from hard red/hard white is bread if its soft white its pastry.