I have seen bread that has the dramatic message "Contains no high fructose corn syrup" By reading the labels on other breads, I find it appears frequently in the list of ingredients.

Since the yeast attacks the sugar and destroys it during the rising process, any characteristics of the sugar (even high fructose corn syrup) are eliminated and we should have no concern about its nature.

Does any bread with HFCS as an ingredient still contain any once the cooking is completed?

The issue of sweet breads such as Hawaiian sweet rolls makes me pause, but I can only assume that there is so much sugar that the yeast does not consume it all by the time the dough has doubled in size (the usual instruction in bread recipes). And, of course, that might be a different issue since it is the intention that there are plenty of sugar molecules remaining in the dough to impart a sweet taste.

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