How to Substitute for Sugar in Bread Recipies

I've been making bread daily for the last 35 days. I did skip a few days, but I've baked a lot of bread. I am currently 100% off white sugar. So what do I do about the sugar that seems SO CRUCIAL for feeding the yeast! Isn't baking bread hard enough?! Why risk it? Leave well enough alone!

Well, it was actually not that big of a challenge. I just picked sweet things and mixed them with the water and yeast when I start bread. So far I've used, grated apple, chopped dates, pureed dates, pumpkin, ricotta, and nothing at all. I checked the Bread Bible by Rose B., out at the library, found here: Bread Bible. She starts most recipes by mixing equal parts water and flour with the yeast and sweetener and allows that to rise first. I'm simplifying, but it has really made a difference in the texture of my bread. I recommend reading it and doing it. Its delicious. Buy lots of butter, yuuuummmmm.

Once you've baked a few loaves, feel free to freestyle. Just take this approach and do about 2 parts flour to one part water, plus whatever the heck you have hanging around. Today I scooped about 1/2 cup of pureed pumpkin and a sprinkle of cinnamon into my sponge and it was so so so good. I'm doing it again tomorrow.

This is the Ricotta Loaf, it stays pale. It was really wicked good. 

Don't forget I baked this all in our camper oven. Its easy and delicious. Get baking. 

 BAM! Day 5