Originally Posted by suziquzie
I don't call it bread I call it cake...
I agree, it's not a sandwich making bread, it's a dessert cake / bread ... we enjoy a loaf from time to time (have frozen a ton from doing it with my sister last year) and have enjoyed trying the different pudding / extract combo's. Somewhere here, there is a thread where people shared different combinations ...
If you want to cut the sugar, do it at the final step, when you are baking your loaf, not during the different add stages or it won't turn out right. A portion of the sugar is necessary during the add stage for the yeast to grow appropriately to be divided (did that make sense?). I tried one using applesauce rather than the sugar and it turned out alright. I'll try to remember what else I changed that time since it added more liquid as well ... As for the flour, it don't know why other, whole grain flours wouldn't work other than they might alter the flavor and texture.
In all of it, don't forget that you are not making a sandwich type bread but a dessert / snack bread. Like Beth mentioned, if you are looking for a sandwich bread, try the New York Times bread - YUM!