""Piedmont"" > wrote in message
...
> Below is a recipe, here's my question, can I substitute sugar for the
> molasses and the honey? If so, what are the equivalents? Is the molasses
> simply for flavor or does it contribute to helping the yeast riseing, same
> as the honey? Is the honey used to help the yeast rise?
>
> --
> "Piedmont", from Northern, South Carolina!

Molasses and honey both contain sugar, and that's what the yeast eats to
make the bread rise. But they both have flavor as well. You can sub sugar
but the flavor will change - not as good IMO. I do not know the proportions
but starting with equal amounts should not be too far off.


--
Peter Aitken

Remove the crap from my email address before using.