Substituting honey with molasses or sugar when baking a sandwich bread
I got the Bread Bible Pullman Loaf sandwich bread recipe from Liam who posted it on this site.
I followed everything to the tee with the exception of butter because buying and finding real butter can be very difficult in the part of South Korea I live in.
I used 6 Tbspns of sunflower oil, and it worked! (I was scared but I did my research online and from this site to find out that such substitution would be okay, and it was okay!)
I am wondering whether I could make substitutions next time for honey, since again, finding real honey is quite challenging in South Korea.
Can I use white granulated sugar OR homemade brown sugar (1 Tbsp molasses + 1 cup white granulated sugar for 1 cup of light brown sugar) OR molasses instead of honey?
The recipe linked above calls for 2 Tbspns of honey. Can I simply use 2 Tbspns of sugar/brown sugar/molasses?
It seems from reading and researching this site that honey would probably count as liquid ingredient, and sugar/brown sugar would count as dry ingredient.
I am a total beginner when it comes to breadbaking and the rate of hydration is still a breadbaking jargon to me....
So would it completely ruin everything if I substituted 2 Tbspns of honey with either 2 Tbspns of white granulated sugar OR brown sugar OR molasses?
Please, enlighten me!
P.S. I specified brown sugar as "homemade" because in South Korea, brown sugars (both light and dark) are made by adding caramel or syrup to add colour. They neither care nor value molasses. I've messed up about 10 batches of cookies to realize that it was the brown sugar that was really screwing up the result. I now buy bottles of Grandma's Gold Standard All Natural Unsulfured Molasses from a store far away from my house just to make sure that I get the real brown sugar made fresh at home using the ratio above. (1 cup light brown sugar = 1 cup white granulated sugar + 1 Tbsp molasses)