Why is a small amount of sugar added to yeast in the initial stage bread making?

You're right, a small amount of sugar is often added to yeast in bread making, but it's not just for the yeast's "enjoyment." Here's why:

* Food for the Yeast: Sugar is a simple carbohydrate that yeast can easily digest. This provides the yeast with readily available energy to start multiplying and fermenting.

* Faster Rise: The sugar helps the yeast to quickly activate and begin producing carbon dioxide, which creates the bubbles that give bread its airy texture. This makes the dough rise faster.

* Improved Flavor: While the sugar is consumed by the yeast, a small amount often remains in the bread, contributing to a slightly sweeter flavor.

Important Note: Most bread recipes already contain a small amount of sugar in the form of other ingredients like honey or milk. This may be enough to activate the yeast. Only add extra sugar if the recipe calls for it or if you are using a very low-sugar recipe.

Let me know if you have any other questions about bread making! 🍞🥖