RECIPE: Can I substitute honey for molasses in a bread recipe
cbarkston
16 years ago
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CA Kate z9
16 years agoRelated Discussions
Can I use honey in canning recipes
Comments (9)Source: University of Minnesota On a one-to-one basis, neither light, mild honey nor corn syrup can substitute fully for sugar. Honey can replace part of the sugar in recipes for jelly and related products, but not all of it. Products made with honey will have a darker color than those made with sugar as the only sweetening. The flavor, of course, will be slightly different. Light, mild-flavored honey is best to use when making jelly. Consider its liquid content when it replaces part of the sugar in a recipe. If you make jelly and add pectin, up to one cup honey can replace an equal amount of granulated sugar. For recipes that do not call for added pectin, honey can still replace up to half the sugar that is needed. You may also use corn syrup to make jelly. Once again, consider it's liquid content. In products made with no pectin, corn syrup can replace up to 1/4 the sugar. When you use powdered pectin, corn syrup can replace up to 1/2 the sugar. With liquid pectin, corn syrup can replace only up to 2 cups sugar per batch of jelly. The honey can give a darker color to your jams. I also know that some people do use all honey in some recipes for jams. You can make a syrup using honey instead of sugar for canning your fruits. Works fine. What a great deal, all the free honey !! No reason you cannot freeze these jams. Honey Pear Jam 2 lg Firm-ripe pears; cored and diced 1/2 c ;water 1/4 c Lemon juice 1/4 c Pear eau-de-vie ( I don't even know what it is ! Some liquour?) 1/4 ts Cinnamon 1/4 ts Clove powder 1/4 ts Nutmeg 1/2 c Honey 1 pinch Salt Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a non-reactive container in the fridge for up to 2 mos. 45 Honey Plum Jam 3 c Pitted and coarsely chopped purple plums 1/3 c Sugar 1/3 c Water 2 tb Lemon juice 2 tb Liquid honey Combine the plums, sugar, water and lemon juice in saucepan. Bring to boil, reduce heat, but maintain boil. Stir and mash occasionally with back of spoon for about 15 minutes, or until thickened. Remove from heat, stir in honey. Allow to cool to room temperature. Refrigerate in tightly covered jars for up to 2 weeks....See MoreHow can I improve this bread recipe?
Comments (9)I really DO think it's the large amount of whey in this recipe that causes the low volume and coarse crumb structure. The reason I suggested scalding the whey (just as some recipes call for scalded milk - both milk and whey have the same isolated protein that causes this bread problem) is that heating it deactivates the isolated protein in the whey (or milk) that causes the volume and structure problems. This is especially important when using the large amount of whey used in the recipe. If you were to only use 1/2 c. of whey per loaf (use water for the remaining liquid), it probably wouldn't be a big (or as big) a factor, but I would still scald it first. If you want to change one thing as a test the next time you make this recipe, scald the whey FIRST (and allow to cool before adding it to the recipe). How to scald the whey: Heat in a saucepan to just under boiling temperature (180-190-degrees F). You will see small bubbles on the edge of the pan. Cool to lukewarm temperature. If you don't have higher-protein flour available, then you will have to work with what you have available and should be fine. Just don't expect high-rising loaves of bread. A sponge will help improve the texture and flavor. That rest also allows the gluten in the flour to develop by soaking up the liquid, rather than developing the gluten by manipulation which happens during proper mixing and kneading. A minimum of 30-minutes will work, but the ideal resting time for a sponge, according to "experts", is 2-1/2-hours. I would you make the sponge with the whole wheat flour in the recipe since it will help soften the bran and hydrate the gluten. Those sharp shreds of bran in the flour can actually cut the gluten strands during kneading. I used a sponge method with my 100% whole wheat bread recipe and would allow it to sit 12-hours (or overnight). If I was in a hurry I would only sponge it for 2-1/2-hours. As to "why most bread recipes using whey do not recommend a second rise", I have never heard that was the case using whey, but there is always something new to learn on the subject of bread making. BUT, about second rises - back when our flour was bromated (a chemical conditioner) bread dough had more extensibility and would be able to perform well with the additional bulk rise, then the final rise after the dough was formed. Today, I would be more concerned whether the yeast would be able to stay active with an additional bulk rise, and I would make sure to use a dough rising bucket (or a straight-sided plastic container with a lid) so you could actually see how much your dough had risen in order to avoid over-proofing. When you press dough into a dough rising bucket and it comes up to the 1-quart line, it has doubled when it reaches the 2-quart line - how simple is that.... You can use an unmarked container (as long as it has enough volume and straight sides) and measure the dough with a ruler, double that amount and mark it on the side of the container to show when it has doubled. Don't let the dough rise OVER double or you will be over-proofing it, and just UNDER double is better - especially if you use two bulk rises. If you use a slant-sided bowl for proofing dough it will never be accurate because the top is wider than the bottom. If you use the poke it with the finger method to test it, that is ALSO completely unreliable. The lack of bromated flour is also the reason allowing dough to rise to "double" in bulk is actually allowing it to rise just a little too much. Just under "double" is actually a better choice, especially when using whole wheat flour and a gluten-free flour with all-purpose flour. Those three types of flour just don't have the extensibility needed. Hope that helps a bit..... -Grainlady...See Moreegg in Honey Whole Wheat Bread recipe?
Comments (9)Judy, that was my recipe, I burned it to CD and so I can't change the original. Sigh. I add the egg with the rest of the liquid ingredients but when I leave it out I don't notice a very large difference in texture. There seems to be no difference in taste. Every time I post it, I try to change it to add the egg, but either I forget or someone pulls up an old version and copies it. Good thing it's not critical and I guess goes to show that when I say bread is easy and very forgiving, it really is! Annie...See MoreRECIPE: Bread Recipe Wanted!!
Comments (15)Here is a recipe that was featured in the New York Times. I have made it, and my family LOVES it. I will never make another kind of white bread. This bread is mosit and chewy on the inside, and crusty on the outside. YUM! Plus, it is very easy to make. No-Knead Bread 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf....See More
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