I have a white bread recipe I use frequently I'm pretty happy with. It calls for 3tbsp (64g) of honey. I have a bottle of karo light corn syrup "with real vanilla" that I would like to use up, instead.
From the label, honey and corn syrup have the same calories per tbsp. Searching the web, they seem to be 1:1 substitutes for one another. But bread is a bit special, right? The sweetness isn't just for flavor—it also has to feed the yeast so the dough rises.
Is a 1:1 substitution (by weight, if it matters) appropriate here, or should I add more corn syrup than I would have honey?