> Sure, "bog standard" bread could have less sugar, but some sugar is essential for this style of bread. I fully agree. As a German I do want to point out that

> Sure, "bog standard" bread could have less sugar, but some sugar is essential for this style of bread. I fully agree. As a German I do want to point out that American style sandwich bread is a very specific style. Sugar goes into it much as it does into challah dough or brioche - but all these stradle the cake-bread boundary for me. If you want sugar in your bread, you gotta suffer through the process of making pumpernickel like everyone else, gosh darn it! /j