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from the man-cannot-live-on-bread^W-sweets-alone dept.
For Subway, A Ruling Not So Sweet. Irish Court Says Its Bread Isn't Bread:
In a decision shocking to those familiar with the $5 footlong, Ireland's Supreme Court has ruled: Subway bread isn't actually bread.
At least, not legally.
That's because its bread has too much sugar, the court said Tuesday. The country's Value-Added Tax Act of 1972 says tax-exempt bread can't have sugar, fat and bread improver exceed 2% of the weight of flour.
In Subway's recipe, sugar makes up 10% of the weight of the flour, according to the judgment. That's five times what the law deems acceptable.
[...] "The resulting product falls outside the definition of 'bread' for the purposes of the Act," the ruling said. Five judges considered the case.
[...] An Irish Subway franchisee, Bookfinders Ltd., prompted this legal interpretation after it sought a tax break for some of its menu items.
The country allows "staple" foods, which include bread, to have value-added taxes set at 0%. The franchisee originally submitted a claim in 2006, asking for a refund for some of the value-added taxes it paid in 2004 and 2005.
[...] "Subway's bread is, of course, bread. We have been baking fresh bread in our restaurants for more than three decades and our guests return each day for sandwiches made on bread that smells as good as it tastes," a Subway spokesperson said in a statement. The company says it's reviewing the ruling.
A 6-inch Subway bread roll contains 3 to 5 grams of sugar, except for gluten-free, which has 7, according to data from the company.
(Score: 2, Informative) by Anonymous Coward on Sunday October 04 2020, @12:53PM (3 children)
Basic White/French Bread 2lbs
1-1/2 cup warm water
2 Tbl. vegetable oil (optional)
4 cups all purpose flour
1-1/2 tsp. salt
2-1/2 tsp. active dry yeast
Sourdough Bread 2lbs
2/3 cup sourdough starter
1 cup warm water
1 Tbl. sugar, honey or maple syrup (optional)
1 Tbl. oil (optional)
4 cups all purpose flour, or bread flour
1 tsp. salt
2 tsp. dry yeast
(Score: 2) by zoward on Sunday October 04 2020, @12:57PM
The top one is more or less the one I'm using right now.
(Score: 3, Informative) by janrinok on Sunday October 04 2020, @06:19PM (1 child)
IMO, you will get better results if you use strong bread flour (more protein - approx 12%) than using all-purpose flour (10%).
The only bread recipes that I have found that use sugar originate in the US. I've not found any European recipes that advocate using it.
(Score: 2) by zoward on Sunday October 04 2020, @07:42PM
Yeah, we use King Arthur bread flour, an upscale brand in the US.