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Trump tells UK to buy chlorinated chicken from US if it wants tariff relief
(www.independent.co.uk)
this post was submitted on 04 Apr 2025
473 points (98.2% liked)
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This is honestly just a weird talking point I see online. I'm sure some bread is marked as "cake" or whatever but that's not what most Americans eat.
I just checked my bread (which doesn't come from a bakery) and the entire loaf has 6 grams of sugar in it. And you can't make bread without sugar.
OK but have you ever been to western Europe and eatern bread? Because I've spent a lot of time in the US eating bread and it's not like European bread, not at all.
It is not that weird - Subways bread is rated as "cake" at least in Ireland.
And like I said elsewhere. Fast food doesn't represent the average Americans diet.
Fast food may not, but convenience food does. Which is not that much different ingredient- and qualitywise. With (according to statista) 70% of Americans eating convenience food, one could say this is the average American food staple. People who actually cook their own food like me have become rare.
Do you have a link to your source? That's not one of the reports that Statista has listed
Sorry, I dug down in statista and somehow, somewhere found that number, and it was recent enough to be acceptable.
Yes, for tax purposes. It says nothing about the nutritional content.
It is rated as such because of the amount of sugars in it.
I make 2 big bread loaves every week, and have literally never put sugar in it. Salt and flour, sourdough starter, water. That's it.
The case they're specifically talking about is an instance in Ireland where Subway was sued about their bread containing enough sugar to be classified, under Irish law, as cake, not bread.
Yeast requires sugar to create the carbon dioxide to make dough rise. In your case (and in most), it's feeding off the sugar in the flour. Generally, all purpose flour has about 0.5/cup.
And, this might be hard for you to believe, fast food doesn't represent the average Americans diet.
It's not so much sugar in the flour but amylase in the flour turning starch into simpler sugars. If you add sugar to your dough it means that you're either not giving enough time to autolyse, or you're making cake. Either way it's not proper bread. And yes this also applies to non-sourdough bread. You need a minimum of two or three hours of autolysis for the dough to be nicely digestible and workable on the benchtop, there's dough conditioners which can imitate part of that but well then you're getting American "bread". A typical German process develop the sourdough for about 1 1/2 days, then mix the final dough, let it rest for 2-3 hours (Stockgare, depending on temperature, humidity etc), then form it, then 1 - 1 1/2 hours of final leavening (Stückgare). And it's not like you can't get industrial bread over here, it's just that they're not taking shortcuts when it comes to time.
There's regions which add sugar beet syrup, recipes with extra malt (often with active enzymes), or good ole pumpernickel which develops its sweetness through low and slow baking (24 hours in the oven), but adding plain sugar? That's just ignoble.
It's still "proper bread", sparky. You clearly know nothing about baking.
I can't hear you over the sound of UNESCO world heritage.
I didn't make any such claims. Though arguably what you consider junk food and what I consider junk food may be completely different. I have no interest in digging down into that.
Yes, flour has some trace simple sugar in it. I only said I don't add sugar to mine. Yeast will happily break down starches into simple sugars, and the end result will have some sugar. The exact percentage will depend on fermentation time.
The Irish case had bread reaching 10% by weight flour of sugar. They certainly added it.
https://www.npr.org/2020/10/01/919189045/for-subway-a-ruling-not-so-sweet-irish-court-says-its-bread-isnt-bread