I'm making a cinnamon raisin bread. The recipe calls for 5 3/4 cups of flour and 4 tsp of sugar in the first part. Later on it calls for 3/4 cups of sugar mixed with cinnamon. I was working the recipe from my computer screen and somehow missed the first sugar in the ingredients and added the 3/4 cups to the dough. I didn't realize the mistake until it was already proofing. I did add some extra water to the knead, but not enough. The dough is barely rising after 2 hours. What can I expect the results to be? Thank you in advance for any help.
Baking – Too much sugar – HELP
baking
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Best Answer
It will not go well, as I think you already have guessed.
The reason for this is that concentrations of sugar over about 4-5% are inhibitory to yeast growth in bread making. You need the yeast growth to make the bubbles of carbon dioxide that cause the bread to rise.
The only reference I could find for this is from Food and Feed Technology p. 729.
The book then goes on to say:
Your concentration of sugar is about 13% (0.75/5.75), well above where it needs to be for the bread to rise with regular amounts of yeast.
I suspect that you won't be able to resurrect it by adding extra yeast at this point, it would be over-kneaded and probably won't rise all that well, or will rise and then collapse during baking. Your only sure way is to start again and follow the recipe.