Question about using honey in a basic white loaf

I swapped the sugar for a half cup of local wildflower honey in my go-to sandwich bread recipe. The dough was way too sticky, even after adding an extra quarter cup of flour. The bake was fine, but the crust got dark real fast, almost burnt on the bottom. Learned that honey browns quicker and messes with the liquid balance. Anyone have a good fix for this, or should I just stick to sugar?

2 comments

2 Comments

nora1010d ago

Try a quarter cup honey, lower temp, and reduce other liquids.

margaret_nelson11d ago

Oh man, honey in bread is a whole thing. I mean, I learned the hard way too, made a loaf that could have doubled as a hockey puck. Maybe try cutting the honey amount down a bit next time, like a third of a cup instead of a half. And idk, maybe lower your oven temp by like 25 degrees to stop the burning. It's a balancing act for sure.