Honey for sugar in Hamelman's Challah
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.