diastatic malt powder
After reviewing the now extinct discussion of this ingredient, I had a conversation with a commercial baker whom I have newly befriended. She informed me that malt, in various forms is used exclusively in commercial breads. Rarely are cane, beet or other sugars used. The DMP is used because it is much cheaper than refined sugar, in the final cost of production. Simply put, it converts starchs' in the flour, into sugar. It also adds to the familiar taste that homemade can never seem to achieve. (Not to say that we all want to benchmark that idea!) She advised me to increase the recommended amount by 2-4 times. My results have been spectacular. Try adding 3/4-1 tsp of DMP to each cup of flour. Leave out any sugar. That is 3-4 times the recommended amount. But consider who is recommending it and who stands the most to lose if you are successful in making your own loaves. The industrial bread manufacturers will influence even giants such as KAF, to direct you away from duplication of their (Bread & Butter.)
It is perfectly normal capitalist behavior. I'm not suggesting that KAF is an Ogre, to the contrary, they have big ones to even offer the product to the masses.
Canadians know that DMP is not available in this country. I was curious enough to spend C$50 to get 5 pounds from http://www.barryfarm.com/  The landed cost included an insane shipping charge. the product itself was only C2.20/lb and is listed under "Sweeteners." I placed my order through Amazon.com and will be happy to send a copy of the purchase receipt to anyone who doubts this.
Even at C$10.00 a lb, it is still a bargain and provides that familiar taste and sweetness that we all associate with "bought bread."
This site tells you how to make your own.