Bread maker - do I need sugar?

[offthestickerchart]

Just bought a bread maker so that fussy 3yo will be eating soft white bread made by me and not processed by Mr Hovis. But the recipe says I need caster sugar. Is this what helps it rise and can I still make bread without?

The machine is a Lakeland Compact Bread Maker.

Thank you!

Our Panasonic bread maker came with umpteen different bread recipes for various different types of flour. Some suggest sugar and salt, but I find they generally work just as well without. We are currently eating a spelt flour bread that only needs flour, oil and, water.

And yeast of course, oops!

DH has one of the types of high blood pressure for which low sodium diet is better, so we don't put any salt in our bread. It makes no difference (except for not tasting salty) and we've got used to it. It's the main reason we got a bread maker.
It might make a difference to how long it keeps but we freeze it anyway.

Salt affects gluten network formation, and is far more significant to the texture of bread than sugar (which is absolutely not essential with any type of yeast, but especially instant/quick yeast).

½pt water
knob of butter
splosh of olive oil
1lb flour
1 tsp salt
1½tsp yeast (for breadmaking-machines)

I used to use honey in my bread maker

2lb 2oz flour
5g quick acting yeast
5g sea salt
300ml water

(yes, I know I'm mixing my weights and measures here, but it works).

Breadmaker yeast can work with the carbs in flour.
No sugar is required.
(We've been making all kinds of bread in a panasonic for years.)

Easily the best kitchen "thing" I ever bought.
I always put sugar in, stickler for having to follow the ingredients list.
We like the pizza dough setting.

It’s only a teaspoon in a whole loaf.

I have used a Morphy Richards breadmaker for years. The recipe book says sugar & also dried milk powder. I never use either. I have also reduced the salt quantity.

2/3 teaspoon salt
2 1/2 tablespoons olive oil
I cup water
3 cups flour

I either use the loaf setting to make a 1lb loaf & then will add 2 teaspoons dried yeast (the ones in the little tins)

Or I use the dough setting to make rolls. Then I use 1 1/2 teaspoons yeast.
Divide the dough into 8, knead & leave to rise before cooking in the oven (190° fan, 19 mins).

Rolls frozen as soon as cool. 3 batches a week meant my teens could always defrost and have fresh bread.

I find all commercial bread too salty. Also find the homemade loaves go stale very quick which is why the rolls win. Enjoy!

I can't work out whether mine needs sugar or not. I've tried lots of different ways with zero consistency in how they turn out.

The French bread setting is literally just flour, water, yeast and salt. It's crustier than the standard bread and has bigger air holes but usually rises okay

Oh & I use Wessex Mill flour, six seed or other grains. But if I used white - it is the same recipe

Those of you who love your bread makers, would you mind sharing the make and model please?

I have the Panasonic SD-YR2550SXC Automatic Bread Maker and love it

I have the morphy Richard's, as it was the cheapest, after my old Panasonic broke. They work the same. Although these days I more often make sourdough by hand, and have therefore made my own yeast. Absolutely no sugar.

@ErrolTheDragon
Then it must be the flour it's digesting in the bread I make with no sugar. I find bread made with milk has a nice softness that some of the family prefer.

You don't need fat in bread either.

Milk makes a soft crust. If you make yoghurt at home and strain it, the whey can be used as the liquid when making bread. It gives texture along the lines of sourdough.

400g flour
285mL water
15mL olive oil
1/2 teaspoon salt
1 teaspoon Dove’s Farm Instant yeast.

I have a Panasonic SD-B5210 and I really like it.

you can even make bread with live yeast (or not fast acting dried) in the bread maker.

mix 1cup of water with 1cup of flour. add 1 teaspoon yeast and mix.
leave for a few hours until it's doubled in height.
how long depends on temperature/how fresh the yeast is.

then add another cup of water (or half/half water/milk if you want the bread softer), 500g flour, half a teaspoon salt and switch on the programme.

I prefer this method (sponge method). it makes a nice texture with very small and even bubbles.

Exactly as per Panasonic recipe but without the sugar.

For vegan naan use the pizza dough recipe but with 50ml of light coconut milk and 120ml of warm water, for this one do add the sugar. Leave to in the breadmaker once finished for 15 to 20 min, shape out 3 or 4 naan and leave to rise for 30 min. Cook in a hot covered pan on the hob not the oven.

@greenacrylicpaint like bakery fresh yeast, or home made sourdough starter? I'm intrigued!

for a sourdough you would need more time and possibly extra yeast.

but frrsh bakers yeast works well (and gives incredible flavour)

Surely the point of sourdough is you don't need to add yeast?