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?

3 comments

3 Comments

nora102mo ago

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

margaret_nelson2mo 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.

julia84320h agoMost Upvoted

Oh yeah quarter cup is way safer, I've been doing that for a year now and never had a hockey puck situation since. But temp wise I'd actually try 25 degrees higher not lower, honey makes stuff brown faster but it also needs more heat to cook through if that makes sense lol.