honey in bread

OddjobKIA

would substituting honey for sugar in bread make any difference....


I was thinking that sugar is flown halfway way around the world and processed so much would honey be a better alternative.?????

Dee140157

Thats an interesting thought there. I had a look and found this and this, so I guess the answer is yes! May even have a go.

Pitlanepiglet

I use honey in bread, I just substitute a tablespoon for about an ounce of sugar and it works fine for me. We don't have much sugar at all though so you might want to start with more and work down from there.

Penelope_Penguin

OddjobKIA wrote: »

I was thinking that sugar is flown halfway way around the world and processed so much would honey be a better alternative.?????

That's not strictly accurate One of the major granulated sugar brands is made from British sugar beet :T

Penny. x

Slinky

OddjobKIA wrote: »

I was thinking that sugar is flown halfway way around the world and processed so much would honey be a better alternative.?????

Huge amounts of sugar are grown in the UK

http://www.britishsugar.co.uk/RVE6b1ccead25cb47c5809842c14dada1c4,,.aspx

freyasmum

I make my bread with honey rather than sugar and it always comes out well.

Angelraesunshine

oooo thats interesting so how much honey would you use instead of 2 tbsp of sugar??

champys

Angelraesunshine wrote: »

oooo thats interesting so how much honey would you use instead of 2 tbsp of sugar??

I use like for like - i.e. 2 tbsp of honey. We have bees and after the honey has been extracted we have so much of it that I substitute it for sugar in many if not most other cooking as well. I always start off with same quantity, and rarely have to adjust it. Only when making jam you can only use part honey and rest sugar (approx 25% of the sugar quantity can be honey), or it won't set. My OH (who does the beekeeping) always has honey in his coffee.

As for sugar being flown in, this is a bit of a myth as imported sugar (raw or refined cane sugar) always travels by ship. This is not quite as bad for the environment as flying. It would never be flown as the quantities transported are huge - several thousands of tonnes in a ship.

OddjobKIA

champys wrote: »

I use like for like - i.e. 2 tbsp of honey. We have bees and after the honey has been extracted we have so much of it that I substitute it for sugar in many if not most other cooking as well. I always start off with same quantity, and rarely have to adjust it. Only when making jam you can only use part honey and rest sugar (approx 25% of the sugar quantity can be honey), or it won't set. My OH (who does the beekeeping) always has honey in his coffee.

As for sugar being flown in, this is a bit of a myth as imported sugar (raw or refined cane sugar) always travels by ship. This is not quite as bad for the environment as flying. It would never be flown as the quantities transported are huge - several thousands of tonnes in a ship.

when i was at school a freind of mine done his own honey (well his bees did)..it was so nice...

im gutted i want a bigger garden I want my own honey

Andy_Hamilton

I use like for like.
I like Honey and sunflower seed (tried it from ASDA and copied it).
I normally leave this loaf type on a timer with the seeds in the water. They absorb the water and it makes them cut like butter. Lovely!!