On 7 Jun 2005 08:31:21 -0700, Sheldon wrote:

>
>
> sf wrote:
> > Ken Knecht wrote:
> >
> > > Can I replace honey in a bread (machine) recipe with the same amount of
> > > sugar with little change in the result? I find honey very difficult to
> > > measure and handle and, anyway, am not that crazy about the taste.
> > >
> > I agree with the posters who said they use honey and sugar
> > interchangeably. Additionally, I like the taste of honey better, even
> > though it's not a huge taste difference for me.
> >
> > My caution to you is that honey is a liquid and sugar isn't so you
> > need to adjust the amount of liquid you add accordingly.
>
> Nope. In baking sugar counts as a liquid, so do not add liquid when
> using sugar, in fact if anything when substiting with honey it may be a
> good idea to subtract liquid... by weight honey has twice the
> sweetening power of sugar, so use half as much... they are not equally
> interchangeable... probably won't notice in small quantities like a
> spoonful in a whole loaf of bread but if a cake calls for a cup of
> sugar and you use a cup of honey instead be prepared for a suprise.
> Honey and sugar are sold by weight, not volume.
>
> Sheldon

I usually make bread/rolls with honey, not sugar. However, I'm not
someone who is tied to a "recipe" so I go by general proportions and
adjust as needed.