A baking screwup. Pls help!

I'm trying to make Yael's challah except I wanted to make it with splenda instead of sugar.

I read the box and there was nothing on there about the usage being different from plain old granulated sugar, and for some reason it didn't occur to me to check the internet.

I activated the yeast with flour, mixed up the dough and left it to rise. Now I find out that for recipes with yeast, you're supposed to use at least 2 tsp of sugar, and replace the rest. Crap.

At the moment it is in the first fermentation, after which I'm supposed to shape it and leave it to ferment some more. Would it be too late to add the sugar during the shaping stage? Can I add it now? Should I just toss the dough and start again?  :\\\'(

I'd say leave it, Mort. Yeast can grow on the sugar in the flour, it just takes longer to multiply as it doesn't have s omuc sugar. Your bread may be more flavorful for the longer rising times. The first rise will take longer, the second should be about the same as if you'd started the yeast off with sugar.

Thanks, caligirl! I really appreciate the advice.

The first fermentation is supposed to take two hours, so I'll just leave it for an additional hour and see what happens.

Did you use 1/3 cup of Splenda?

Did you use 1/3 cup of Splenda?

Yeah. 1-1 replacement by volume.

It is my impression that Splenda is not really good for yeast activation.
Mainly it's not really good for feeding yeast.
If it gives you sweet with no filling, it'll give the yeasts sugar with no filling (calories).
I know the homepage says that Yeast activated breads will probably still need some regular sugar to activate it.

SPLENDA® Granular will not activate yeast. Maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with SPLENDA® Granular.

Yeast breads rise well with SPLENDA® Sugar Blend for Baking. There is enough sugar present to feed the yeast, hasten fermentation and aid in the browning of the bread.

So if you have sugar blend for baking then you should be be okay.
Otherwise your bread will only be rising from the flour.

*sigh* I'm gonna stick to buying challah from now on.  :\\\'(

If you don't mind me asking, why are you using Splenda instead?
Unless the bread is supposed to be really sweet, using regular sugar is fine.
The yeast (if they are alive) will eat up a lot of it.
If you are using only 1/3 (unless you're making a really small loaf), you will most likely not taste the sweetness.
Just a thought.

If there's a next time, I'm just gonna use the sugar. But this time around, I think my biggest mistake was not letting it rise enough. It came out way too dense.

Sorry it didn't turn out well. But didn't it feel good to turn out something that was recognisably bread? Don't give up!

If there's a next time, I'm just gonna use the sugar. But this time around, I think my biggest mistake was not letting it rise enough. It came out way too dense.

I used honey and it came out really nice.

Sorry yours didn't come out perfect, but I bet it will next time

Don't give up!
I think when you try again, it'll turn out great.
then you will know that all your effort is worth it. ^^