I went to the store the other day and was strolling down the baking isle and there was no sugar on the shelf, powdered sugar and brown was all there was and that was in small amounts.
I asked the cashier about the rush on sugar she told me a rumor was going around that there were going to be sugar shortages. We live in a very small community and a rumor is fact most of the time. Now the rice thing yeah that I have seen on the news but not sugar but in our little neck of the woods there is it is all in granny's pantry! Maybe all our community decided to make jam last week all at the same time!
Well with my experimenting that last few months with sugarless cooking I have been making bread with agave, molassas, honey, and fruit juice yes fruit juice.
Below is out white bread recipe we make weekly made with apple juice concentrate. Don't laugh at my loaf we were in a hurry. I use 2 tbsps of concentrate per tbsp/tsp/packet of yeast. I added the juice to my measuring cup and then added warm water to the amount of liquid we needed for the bread. This one needed 2 cups added the yeast and away we went.
The only thing is it didn't darken like it would have with sugar and it wasn't sweet but I think if we added stevia to it that would cure that.
So you see you don't need sugar to make bread.
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SugarFree Cooking: Bread without Sugar
By Erika at 8:00 AM
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We have always used brown rice syrup or agave for our wholewheat breads. Just something fun to share....You can use a grain sweetener (diastic Malt)sprout wheat or rye just unitl it has a tail long as the berry, dehydrate and grind. This is such a powerful sweetener that one tsp. will raise a batch of bread - 3-4 loaves. 1 cup of berries will be enough food for 150 loaves. ref: Diastatic Malt - The Secret of Sugarless Bread - Sept. 1975
Mindi
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