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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?

Jolenealaska
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3 Answers3

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

SUBSTITUTING HONEY FOR SUGAR

Ask the Experts...About Baking with Honey

These and others seem to agree on a couple major points:

  1. 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.
  2. Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
  3. 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.

Gigili
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logophobe
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If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.

RICK
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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.

Dave Powell
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