Bread baking and Splenda

[tmsl]

I am making my own bread to control the ingredients that it is made from and wondered if I could use Splenda instead of sugar. My husband has a slight sugar problem and even though the recipe only calls for a few tablespoons of sugar, I would like to use something else. I know the sugar feeds the yeast, so I don't want to mess that up. Has anyone tried Splenda in making bread?

Laura

[CompassRose]

There are bread recipes that do not call for sugar at all, and in fact a lot of sugar makes bread rise more slowly. There is sufficient carbohydrate in the flour to feed the yeast; you just won't get that initial "sharp" rise.

In sum, it should be fine.