>My understanding is that when you put, say, 3 Tbsp of refined table
>sugar in a bread recipe, the yeast will react with that sugar to
>produce carbon dioxide to make the bread rise, and alcohol.
If you add sugar it still enzymatically reduced to simple sugars which
can be assimilated by the yeast and responsible (for just what you
said) for the bread rise and alcohol.
As table sugar or sucrose is not digestible unless broken down into its
component monosaccharide; glucose and fructose( by invertase) which
what the yeast really needs.
>Does this mean that there is not any "sugar" (at least from the 3 Tbsp

>added to the mix) in the finished loaf of bread?
Actually there exist in the flour residual amounts of sugar ( not
higher than a percent In most cases, ). But that is not enough ,as the
yeast needs more ; therefore they have to convert any available free
starches to sugars by enzymatic methods( amylase in malt and flour).
>Another way to put my question is: If I am "sugar conscience" and
don't
>want to ingest plain old table sugar, will I be doing so if I put it
in
>my bread? Or will it NOT be sugar anymore after it is baked, and
>therefore not a concern?
Just remember ,A bread can simply be made with just four basic
ingredients: Flour, salt, yeast and water.
Roy