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!

---------- Recipe via Meal-Master (tm) v8.02

Title: 100% WHOLE WHEAT BREAD FOR BREAD MACHINE
Categories: Breadmaker, Breads
Yield: 8 servings

--------------------------------REGULAR LOAF--------------------------------
1 c Water
2 1/2 c Wheat bread flour
1 1/4 tb Dry milk
1 ts Salt
1 1/2 tb Butter
1 1/4 tb Honey
1 tb Gluten
2 ts Molasses
1 1/2 ts Fast-Rise yeast *** OR ***
2 ts Active-Dry yeast

---------------------------------LARGE LOAF---------------------------------
1 1/2 c + 2 tb Water
3 3/4 c Wheat bread flour
2 tb Dry milk
1 1/2 ts Salt
2 tb Butter
2 tb Honey
1 1/2 tb Gluten
1 tb Molasses
2 1/8 ts Fast-Rise yeast *** OR ***
3 ts Active-Dry yeast

The trick to making 100% whole wheat bread in your machine is an extra
knead, which gives the yeast and gluten a second chance to create a
lighter loaf. When your first knead cycle is completed, simply reset
the machine and start again. Some manufacturers produce home bakeries
with a whole wheat cycle; if your machine doesn't have one, this start-
again method works as an easy alternative.
SUCCESS HINTS:
The gluten gives the whole wheat flour the structure necessary for a
good loaf. If your market doesn't stock wheat gluten, try your local
health food store.
Remember the extra knead. It's especially important in 100% whole
wheat bread.
Because of the extra knead, us this recipe only on the regular bake
cycle.
CALORIES: 125 PROTEIN: 14%
CHOLESTEROL: 3.98mg CARBOHYDRATES: 73%
SODIUM: 218mg FAT: 13%

-----

""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.

""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.

Any whole wheat bread recipe (and what the hell do they mean by 'wheat bread
flour'?) that asks for that kind of precise detail in its sugar sources and
proportions is playing games with you. Ignore the honey and molasses
instructions; give it a good dollop of brown sugar; and challenge anyone to
tell the difference.

Neil

"WardNA" > wrote in message
...
> Any whole wheat bread recipe (and what the hell do they mean by 'wheat
bread
> flour'?) that asks for that kind of precise detail in its sugar sources
and
> proportions is playing games with you. Ignore the honey and molasses
> instructions; give it a good dollop of brown sugar; and challenge anyone
to
> tell the difference.
>
> Neil
>

Try me and you would lose that challenge. The taste of molasses is hard to
miss.


--
Peter Aitken

Remove the crap from my email address before using.

"\"Piedmont\"" > wrote:

>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?


1 tablespoon of granulated white sugar equals
2 teaspoons honey
4 teaspoons molasses

From "The Bread Machine Magic Book of Helpful Hits" by Linda Rehberg
and Lois Conway.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"\"Piedmont\"" > wrote:

>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?


1 tablespoon of granulated white sugar equals
2 teaspoons honey
4 teaspoons molasses

From "The Bread Machine Magic Book of Helpful Hits" by Linda Rehberg
and Lois Conway.


--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

On 10 Jul 2004 14:48:14 GMT, (WardNA) wrote:

>Any whole wheat bread recipe (and what the hell do they mean by 'wheat bread
>flour'?)

Since the title is "100% whole wheat bread" I'd guess that the author
meant "whole wheat bread flour" (and yes, there is -or was- such a
product, I haven't seen it in a long time).

>that asks for that kind of precise detail in its sugar sources and
>proportions is playing games with you.

I suspect that the recipe was simply halved from a larger recipe (to
accommodate an ABM) and not adjusted to more reasonable amounts.

Although I have to say that with molasses, there's not much room to
play- you can tip from peak amount to "too much" with just a tad more.

(Note to OP- if you do use the molasses, use "unsulphured" since the
"sulphured" ones might interfere with yeast action.)

> Ignore the honey and molasses
>instructions; give it a good dollop of brown sugar; and challenge anyone to
>tell the difference.
>
>Neil

Yes, that's a good way to get the molasses color/flavor without danger
of overdoing it.

To the OP, with that recipe try 2T brown sugar (no molasses, no honey)
and 2 T honey. 100% whole wheat bread can use the extra sugar. Also,
honey will help keep the bread fresh.

If you do want to go with granulated sugar, use 4 T and add 1 tsp
lemon juice. (Honey and molasses are both acidic, which supposedly
helps condition the dough).

Sue(tm)
Lead me not into temptation... I can find it myself!