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Can I use 'Splenda' in Zojirushi bread machine?

natalija_gardener

14 years ago

Just got this machine, never used any bread machine before. I like healthy types of bread and often use "splenda" when I bake in the oven.

Is it possible to use "Splenda" instead of sugar in bread machine?

Thanks for any input!

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Comments (7)

mojavean
14 years ago
Slenda will not hurt the bread machine, it has a non-stick interior that will not react with ordinary foodstuffs, including artificial sweeteners. If your recipe works for a standard oven with conventional baking techniques, it will most likely work in a bread machine too. Just be sure to scale your amounts such that you do not overload the machine. Consult the manual and check the internet (I would recommend sites where Zojirushi owners congregate) for more tips on which cycle(s) to choose for your recipes.
User
14 years ago
I can't imagine that there would be any reason you couldn't use Splenda, but since there's very little (or no) sugar in most bread recipes, I doubt that Splenda makes much of a difference.

I have to say, even though I use both Splenda white and brown sugar mix, I don't use it in bread or any other recipes. On balance, I figure good old processed sugar is probably healthier than Splenda or any other artificial sweetener.
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Happy Valentines Day All........ I'm slow to respond but.......I think you made a good choice. In 1998 I purchase my first bread machine, a Zojirushi V20 and I loved it from day one. It turned out to be a kitchen gadget I have used faithfully changing the way we eat bread . Thirteen yrs later it began to give some trouble, the paddles would lock up, DH would get out tools and thru his maneuvering he would get to work again. It just would not die. In fall of 2012 after much insistence from DH (the gadget guy) I purchased a Zojirushi Virtuoso Pac 20, heating element in the lid. I did some complete baking in it, thought it did okay. However I usually have from 1998 baked my bread in the oven. I am more satisfied with oven baking than in the breadmaker itself, there is a huge difference oven baking versus breadmaker baking. So I guess it serves me as a dough maker mostly. As far as breadmakers go I guess it is a high dollar item. Still have the V20 and it works, using occasionally when doing "lots". I am a Zorjirushi satisfied customer. Shirl P.S. a hint...on my first maker I added everything in order with the pan seeded down in the maker. Later down road I notice little brown spots showing up in area under pan around the coils. I would clean and scrub just could not keep ahead of the "fly specks" and finally gave up. On second breadmaker for some reason I started out with the pan setting out of the maker, would add everything and then seed the pan down. The inside of new maker looks new. My thinking is when adding the flour it would splatter some and after a time with the baking it browned and baked on.
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Fori
14 years ago
There are many bakers on the cooking forum if you want more opinions, but I agree that whatever works in an oven should work in the machine. If it bakes up weird, you can use the machine on a dough only cycle and bake the bread in the oven.

Here is a link that might be useful: cooking forum
plllog
14 years ago
I think the big issue is if there's anything to feed the yeast, and if there's a way to adjust the cycle time if the dough rises more slowly.
weedmeister
14 years ago
The sugar in bread recipes is to feed the yeast so the bread will rise. I don't know if the yeast will like the 'taste' of Splenda.

Which makes me think that maybe you could try it and see what happens. Worst case is the bread won't rise.

Also, Splenda does not melt at baking temperatures like normal sugar. Your bread may turn out kinda gritty.

The small amount of sugar you put into a loaf of bread is not going to be bad for you. You can also use honey or maple syrup, if it makes sense for the bread you're making.
festusbodine
14 years ago
Pllog is correct. If you don't have a sugar source in the dough, rising will not go as well. I own the Zojirushi. It's wonderful, but getting breads out can be a chore if they are crusty. Also, NO bread machines handle 100% whole wheat loves well. For those, I use my KitchenAid mixer. If it's a sweet bread recipe, use Splenda to flavor it, but you still need about 2 tablespoons of sugar, honey, or molasses in a medium sized load in order to get the rise. The only exception is for cuban white bread. There is enough sugar in the all white flour to get good lift. But if you're making dense healthy whole grain loaves, sugar will be a must.
Karen Lakind
4 years ago
last modified: 4 years ago
YES , you can use Splenda in exact amount as recipe calls for sugar. It has same reaction as sugar. Bread rises perfectly.

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