Why does many bread recipes for savory bread call for sugar?

I see on forums and in recipes for savory bread, like french or italian bread that the one of ingredients call for is sugar, Why?Why does many bread recipes for savory bread call for sugar?
Mostly because the yeast can use sugar as an immediate carbon source. It helps them grow faster. It's not absolutely necessary as they can get nutrition from other components of the dough (most likely the wheat starch) but it will be slower because they (the yeast) have to enzymatically break down the starch to sugar before they use it. Hope this helps.





PhD Food Chemistry and NutritionWhy does many bread recipes for savory bread call for sugar?
You need the sugar to activate the yeast
Sugar does speed up the process after that it is just a matter of taste.
Yeast likes a bit of sugar so it can do it's job.