T think that a piece of cake is not fruit or veg, really?

[Clary]

Our school has a healthy snacks policy where parents are asked to send in a fruit or veg snack four days a week - then if they like they can send in a treat (eg enormous chocolate bar) on the final day.

So what could you send...apple, banana, pear, carrots, raisins, cucumber, tomatoes, dried apricots, School Bar, smoothie, grapes, strawberries, satsuma, orange, buttered malt loaf ... oh no hang on that's cake isn't it?

I got a bit peeved when I saw that was what a few of the children in the class I have been helping in were bringing.

I guess you are all going to post saying why does it matter, and the truth is it doesn't, not really, not to me directly. But surely it is an easy way for parents to promote a healthy snack (personal bugbear of mine), plus it's a pain if yr DC moans about carrots when "X gets cake at snack time" - plus, y'know, why can't parents do as they are asked?

I know, I know, it's the end of a busy week and I am a bit overtired. Just need a moan I guess.

oh, i add i tsp sugar when i make bread, will try without now, i thought it was necessary to make the bread rise, as the yeast needed it

wiki yeast

"Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. "

somewhere else

"Wheat

The most effective grain for bread-making is wheat. It tastes good - nutty with no bitterness - and it performs consistently well. An ear of wheat has all the ingredients for a good loaf: starch for bulk to feed the yeast and to turn a golden brown during cooking"

so basically flour contains starch ie carbohydrates ie sugars. so no need to add sugar as it is already in the flour.

so everyone is right

littleducks - You will need to let the bread rise for longer if you leave out the sugar. There is a little natural sugar in flour, which is why the bread still rises without it. If I make bread without sugar, I leave it to rise for about an hour, knock it down again and put it in tins, then leave it to rise back again for an hour/45 mins. So it does take longer.

Mind you, I like putting maple syrup in my bread ... it's just nice to know the sugar isn't really necessary, I guess.

Whoops, sorry Imnottelling - cross posted. Yeah ... don't quite know why I felt the need to come across all sanctimonious about a tablespoon of sugar. Put it down to diet cravings

It's interesting to know how it all works though.

(unrelated) it irritates me when people think that things like fruit are just and haven't considered that they are full of sugar and often very acidic.

Everything in moderation say I...

Plus active kids need sugars and fats to keep them going, they're not usually sitting on their arses all day like us. They need a different diet to adults, and this "fat bad" vibe that's everywhere has a lot to answer for I reckon.

Fat in food bad that is, not fat people!

Sod trying without sugar (bread takes ages to rise anyway too cool) I'm trying the maple syrup next time, i love maple syrup!

I have heard that supermarket "made on premises" type bread is packed with yeast and sugar so it rises v quickly, which is obviously more efficient for them. But not very good for you.

Some of them do taste yum though

Not sure about maple syrup, my boys like honey
I read labels too, Due to the fact Im a type 2 diabetic, thats where I think I may hve got the sugar thing from in bread, I check the carbs for the sugar content..

Yum, lovely malt loaf. Not fruit or veg but also not cake, IMO. My children have it a couple of times a week at lunch time with butter and a wee slice of mature cheddar. Cor, it's lovely.