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Substituting honey for sugar in bread
Can I replace sugar with honey in baking?How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?Can I substitute Glucose Syrup for Sugar in cake recipes?Brown sugar instead of white sugarEgg replacer for bread dough?Can I substitute brown or confectioner's sugar for granulated sugar in sugar cookies?What would be the effect of doubling the egg in this bread?Non-sweet sugar replacement for French macaronSimple stone ground flour breadSubstituting maple syrup for honey in breadSubstitute for Palm SugarHow does the viscosity of honey affect bread machine results?
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I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate?
substitutions bread sugar honey
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
add a comment |
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate?
substitutions bread sugar honey
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
add a comment |
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate?
substitutions bread sugar honey
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate?
substitutions bread sugar honey
substitutions bread sugar honey
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
asked May 30 '14 at 8:59
Jolenealaska♦Jolenealaska
51k20160288
51k20160288
add a comment |
add a comment |
3 Answers
3
active
oldest
votes
I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:
SUBSTITUTING HONEY FOR SUGAR
Ask the Experts...About Baking with Honey
These and others seem to agree on a couple major points:
- For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar. You'll also need to reduce the water in the recipe to compensate.
- Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
- Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.
Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.
edited May 30 '14 at 14:58
Gigili
639103053
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
add a comment |
If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.
answered May 30 '14 at 10:18
player3player3
1,001613
add a comment |
I bake breads that are usually a 50/50 mix of unbleached bread flour and spelt, rye, oat or kamut whole grain flours. I may have to adjust the whole grain flour amounts (especially kamut) and add gluten, but I always use honey in place of sugar on a 1:1 basis. I never reduce the temperature. The same 1:1 substitution applies on the occasions that I do make white bread. I have never noticed a change in rise or color. Bread-making is a weekly or bi-weekly event at our house.
answered 9 mins ago
Dave PowellDave Powell
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
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3 Answers
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active
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3 Answers
3
active
oldest
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I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:
SUBSTITUTING HONEY FOR SUGAR
Ask the Experts...About Baking with Honey
These and others seem to agree on a couple major points:
- For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar. You'll also need to reduce the water in the recipe to compensate.
- Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
- Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.
Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.
edited May 30 '14 at 14:58
Gigili
639103053
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
add a comment |
I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:
SUBSTITUTING HONEY FOR SUGAR
Ask the Experts...About Baking with Honey
These and others seem to agree on a couple major points:
- For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar. You'll also need to reduce the water in the recipe to compensate.
- Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
- Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.
Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.
edited May 30 '14 at 14:58
Gigili
639103053
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
add a comment |
I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:
SUBSTITUTING HONEY FOR SUGAR
Ask the Experts...About Baking with Honey
These and others seem to agree on a couple major points:
- For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar. You'll also need to reduce the water in the recipe to compensate.
- Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
- Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.
Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.
edited May 30 '14 at 14:58
Gigili
639103053
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:
SUBSTITUTING HONEY FOR SUGAR
Ask the Experts...About Baking with Honey
These and others seem to agree on a couple major points:
- For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar. You'll also need to reduce the water in the recipe to compensate.
- Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
- Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.
Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.
edited May 30 '14 at 14:58
Gigili
639103053
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
edited May 30 '14 at 14:58
Gigili
639103053
edited May 30 '14 at 14:58
Gigili
639103053
edited May 30 '14 at 14:58
Gigili
639103053
639103053
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
answered May 30 '14 at 13:59
logophobelogophobe
13.9k2959
13.9k2959
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
add a comment |
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
– Jolenealaska♦
May 30 '14 at 19:25
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:29
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
– Jolenealaska♦
May 30 '14 at 19:31
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
@Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
– logophobe
May 30 '14 at 20:13
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
– Jolenealaska♦
May 30 '14 at 20:28
add a comment |
If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.
answered May 30 '14 at 10:18
player3player3
1,001613
add a comment |
If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.
answered May 30 '14 at 10:18
player3player3
1,001613
add a comment |
If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.
answered May 30 '14 at 10:18
player3player3
1,001613
If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.
answered May 30 '14 at 10:18
player3player3
1,001613
answered May 30 '14 at 10:18
player3player3
1,001613
answered May 30 '14 at 10:18
player3player3
1,001613
answered May 30 '14 at 10:18
player3player3
1,001613
1,001613
add a comment |
add a comment |
I bake breads that are usually a 50/50 mix of unbleached bread flour and spelt, rye, oat or kamut whole grain flours. I may have to adjust the whole grain flour amounts (especially kamut) and add gluten, but I always use honey in place of sugar on a 1:1 basis. I never reduce the temperature. The same 1:1 substitution applies on the occasions that I do make white bread. I have never noticed a change in rise or color. Bread-making is a weekly or bi-weekly event at our house.
answered 9 mins ago
Dave PowellDave Powell
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I bake breads that are usually a 50/50 mix of unbleached bread flour and spelt, rye, oat or kamut whole grain flours. I may have to adjust the whole grain flour amounts (especially kamut) and add gluten, but I always use honey in place of sugar on a 1:1 basis. I never reduce the temperature. The same 1:1 substitution applies on the occasions that I do make white bread. I have never noticed a change in rise or color. Bread-making is a weekly or bi-weekly event at our house.
answered 9 mins ago
Dave PowellDave Powell
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
I bake breads that are usually a 50/50 mix of unbleached bread flour and spelt, rye, oat or kamut whole grain flours. I may have to adjust the whole grain flour amounts (especially kamut) and add gluten, but I always use honey in place of sugar on a 1:1 basis. I never reduce the temperature. The same 1:1 substitution applies on the occasions that I do make white bread. I have never noticed a change in rise or color. Bread-making is a weekly or bi-weekly event at our house.
answered 9 mins ago
Dave PowellDave Powell
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I bake breads that are usually a 50/50 mix of unbleached bread flour and spelt, rye, oat or kamut whole grain flours. I may have to adjust the whole grain flour amounts (especially kamut) and add gluten, but I always use honey in place of sugar on a 1:1 basis. I never reduce the temperature. The same 1:1 substitution applies on the occasions that I do make white bread. I have never noticed a change in rise or color. Bread-making is a weekly or bi-weekly event at our house.
answered 9 mins ago
Dave PowellDave Powell
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 9 mins ago
Dave PowellDave Powell
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 9 mins ago
Dave PowellDave Powell
1
answered 9 mins ago
Dave PowellDave Powell
1
1
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Dave Powell is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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