Hi all,

I'm a long-time lurker, long-time bread baker.  I live in Ottawa Canada and really enjoy reading/devouring all the posts.  I guess you could say I am passionate/obsessed with bread and bake frequently, at least 2-3 times a week.  Mostly straight doughs, but do indulge in the occasional sourdough - only problem is my family doesn't like sourdough so I end up eating it all (not a good thing for the waist).

 So, my question, out of all the Challah recipes I've tried, including Glezer's and Berenbaum's, I like Hamelman's the best.  But the problem is that he uses sugar and I really like the traditional honey taste better.  So, how do I substitute honey for the sugar.  In case this helps, the recipe calls for 1.8 oz (5.5%) sugar and 10.2 oz (32%) water.  There is additional liquid in the eggs, but I don't see how I could swap that out.

 Thanks!!!!

Janice

I have a vague recollection of reading (somewhere) that for baker's precentage purposes, sugar is considered a liquid. Is that true?

If I have a formula that calls for 1% oil, and I want to add eggs do they count as an oil? I'm sure either is counted as a liquid but

what about honey - liquid or solid?

Larry

Last week I was in a hurry to get my regular brioche prep out of the way so I could get on with my other loaves, and forgot to put the sugar in. There isn't much in there, but boy does it make a difference!