"You Knead Me!"
If you like moist, golden-hued breads, rolls, cakes, cookies and muffins, then you should use honey when baking. Honey absorbs and retains moisture, so your homemade baked goods stay fresher longer. Honey also reduces crumbliness in cookies and scones.
Food manufacturers know honey enhances the taste, texture and color of food. They also know that you love foods made with honey. That's why they add honey to everything from Applesauce to Zwieback.
But how can you be sure that a company's "Honey Sweet Strudel" or "Honey-glazed Ham" really contains pure, wholesome honey? Just look for the honey bear logo on the label. The National Honey Board developed the honey bear logo to give credit where credit is due. The sign of the honey bear means a product contains plenty of honey and that it is used according to the board's strict standards.
Remember the following facts and tips when baking with honey:
For best results, use recipes that specify honey.
When you substitute honey for granulated sugar in recipes for baked goods,
substitute honey for up to half the sugar. With experimentation, honey can be substituted for all the sugar in some recipes.
Reduce the amount of liquid in the recipe by 1/4 cup for each cup of honey used.
Add 1/2 teaspoon baking soda for each cup of honey used.
Reduce oven temperature by 25°F to prevent over-browning.
Because of its high fructose content, honey has a higher sweetening power than sugar.
One 12-ounce jar of honey equals a standard measuring cup.
For easy removal, coat measuring cup with vegetable oil or vegetable oil spray before measuring honey.