Bread CONTAINS sugar but not that much, although bread is rich in carbohydrates and sugar is a carb
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
Bread
Sugar free bread tends to rot the fastest. Molecularly speaking, the sugar acts as a preservative in breads and baked goods. The actual pH and moisture content of the bread is altered. That is why sugar free or sugar substitute bread has a shorter shelf life.
The short answer is: Sugar. It's the sugar in bread that allows it to brown well. Depending on the quantity of sugar in the recipe, bread will brown at different rates.
The sugar is for the yeast to feed on.
no
Bread & sugar.
Sure can! Sugar is needed to sweeten a bread. It is also used to "proof" yeast. Any kind of sugar can be used in bread machine recipes, although dark sugars and molasses will change the appearance and taste of the bread. Refined and raw sugar are not much different than one another in this respect.
I imagine it has to do with the higher sugar content of white bread.
Because bread is supposed to be kind of sweet, and might taste sour if you don't add sugar. Also it helps the bread rise when mixed with the yeast and warm water.
nothing you stupid count
to feed the yeast