WW Challah with Sugar Alternative? (I.e Splenda)

ra_mom

Thu, Jan 13 2011, 11:46 am

From Splenda's website

Quote:

Guidelines for using SPLENDA® No Calorie Sweetener, Granulated, instead of sugar in your own recipes

Volume/Height You may notice a smaller yield when substituting SPLENDA® Granulated Sweetener for sugar. In some cases, cakes and quick breads will not rise as high as their full-sugar counterparts, but they will still taste delicious!

To achieve a better rise:Switch from 9" round pans to 8" round pans with 2" sides. Also, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of SPLENDA® Granulated Sweetener you use.

Flavor For quick breads and muffins, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness.

Yeast Activation SPLENDA® Granulated Sweetener will not activate yeast. You should maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with SPLENDA® Granulated Sweetener.

Bake Times Your baked goods made with SPLENDA® Granulated Sweetener may bake more quickly than those made with sugar.
Cookies, brownies and quick breads: Check 3-5 minutes before the original recipe's expected bake time.

Storage Sugar acts as a preservative, helps retain moisture and keeps baked-goods fresher longer.
All fresh baked goods are best eaten within 24 hours. If you want to keep your baked goods made with SPLENDA® Granulated Sweetener longer, wrap well and freeze.

Don't forget – you need only half as much SPLENDA® Sugar Blend as the amount of sugar called for in your recipe since only 1/2 cup is needed to replace 1 cup of regular sugar.