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?
I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:
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.
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.