Irish Court Says Subway Bread Is Too Sugary to Be Called 'Bread'
Alright, time to be contrarian: so what.<p>Ok, it's interesting that the law in Ireland requires a 2% or less baker's weight of sugar.  And I do enjoy a good sourdough, which isn't made with any sugar, or just a pinch.<p>But my favourite sandwich bread is Japanese milk bread, it's soft, lovely crumb, and it browns beautifully in the pan.<p>It's got a lot of sugar in it, that's the secret. A random recipe I found says 18% baker's weight, which seems accurate.<p>Are we pretending that polysaccharides are the staff of life, but when you get down to disaccharides they become the Devil? The glycemic index of white flour is dire, I doubt adding sugar is going to move the needle.<p>Sugar in dough makes it soft, with a giving crumb, and a crust which can be brown without becoming hard.<p>Exactly what you want in a sandwich filled with toppings, so that they don't shoot out the back when you bite into it.<p>Clutch your pearls all you want about 'Subway misrepresenting healthy food'!  They publish the macros of their sandwiches. It's not nearly so healthy as eggs scrambled in butter, there's a ton of carbs and not nearly enough fat.<p>Unless you think it's the other way around that's healthy. It's your stomach, you get to pick.