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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)