I bake bread at home (in Britain, using a standard recipe). I use a single teaspoon of sugar to feed the yeast before mixing it in; so most is consumed by the

I bake bread at home (in Britain, using a standard recipe). I use a single teaspoon of sugar to feed the yeast before mixing it in; so most is consumed by the yeast. 18oz flour, 0.5oz butter, 1 tsp salt, 10fl.oz warm water + yeast The biggest taste difference is if you forget the salt, and then varying the type of flour e,g. mixing in rye, spelt or other types and changing butter for olive oil, adding seeds etc. Adding multiple tablespoons of sugar sounds quite disgusting; it has plenty of taste without. A warm freshly-baked loaf is just the best!