My dad loves the texture of challah but he doesn't like the sweetness. I know that challah isn't the sweetest thing in the world, but he wants something more savory. I currently use the Smitten Kitchen recipe which calls for 50g (1/4 cup) sugar for a loaf (500g or 4 cups flour).
How far can I dial down the sugar without it significantly affecting the texture? Would using only 20g, a tad shy of 2 tbsp, be going too far?
Psst: Lentils keep just as long as dried beans but cook much faster
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