CouponForum.com Coupon Forum

mommyofaustinscott

I'm making a pizza dough recipe in my bread machine & it calls for 2 Tablespoons of Honey. I know I can substiute sugar for the honey, but I can't find out how much sugar is equal to 2 tablespoons of honey. I know it's not a 1 to 1 ratio..................

Does anybody know???

kirsten575 · Poll Dancer Joined: 03 Feb 2006 Posts: 6346

I would use 3-4 tablespoons of sugar. I did a web search to find your answer, but all the results are in CUPS not tablespoons. So based on what people are saying, I think 3-4 TBSP will work for your pizza dough.

Good luck!

Old Refunder · CF Q&A Queen Joined: 28 May 2005 Posts: 10057

1 c honey = 1 1/4 c sugar + 1/8 c liquid OR 1 c corn syrup

http://www.dartmouth.edu/~patl/substitutions.shtml

mommyofaustinscott · Posted: Tue May 09, 2006 10:48 am Post subject:

Kirsten - that is all i was finding too - was the CUPS -

We'll give it a go and see what happens Smile

LOL

MeMeMeallaboutMe · Posted: Tue May 09, 2006 10:53 am Post subject:

I found a ratio for subsituting honey for sugar.... but not sugar for honey. In any case they say use 3/4c plus 1TBSP of honey in place of 1c of sugar. Which, like everyone else has posted, is probably more than needed.......

My bread machine's recipe for pizza dough is....

3/4c water
2 TBSP olive oil
1tsp salt
2 1/2 c bread flour
1 3/4tsp active dry yeast

I've never tried it before (kind of interested if it works...hint hint Laughing

)

Hope that helped?!?!?

mommyofaustinscott · Posted: Tue May 09, 2006 11:01 am Post subject:

MeMeMeallaboutMe · Posted: Tue May 09, 2006 11:12 am Post subject:

Yours sounds like it would be better than mine... I'll have to write it down and try it. We do pizza every once and a while when I've completely had my fill of trying to satisfy everyone with dinner. I buy all the toppings I can think of and then let the rugrats go crazy. I've found that making my own dough is the best when I decide to do it.

What's the difference between bread flour and regular flour? I know there is one I just don't know?!?! I use regular flour all the time.....Maybe that's why my breads don't come out right?!?!? lol

mommyofaustinscott · Posted: Tue May 09, 2006 11:16 am Post subject:

Don't know what the difference is for sure. But I like those recipes that say you can use just regular flour. I always have that on hand, but not usually the bread flour.

I made the recipe I stated above and when it was done, I divided it in half and put half in the fridge to use the next day and the other half I put in the freezer.

It says if you're going to put it in the fridge you should use it by 2 days after putting it in there. If you put it in the freezer it needs to be used in 2 months. And to wrap them air tight in aluminum foil Very Happy

HTH!

I baked mine at 400 degrees until the crust was golden brown. It was really good Very Happy

MeMeMeallaboutMe · Posted: Tue May 09, 2006 11:23 am Post subject:

this is probably going to be a really stupid question but did you top it with everything before you baked it? I make dough one time and I don't know if we just put too much stuff on it or what but the dough didn't really cook and the toppings started to burn!? We decided that if we ever used the mix again that we would try baking it a little before we topped it.

Old Refunder · CF Q&A Queen Joined: 28 May 2005 Posts: 10057

Difference Between Bread Flour and All-Purpose

Q: What is the difference between bread flour and all-purpose flour? Can they be interchanged?

A: Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.

All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour — 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.

http://www.ochef.com/97.htm Wink

Old Refunder · CF Q&A Queen Joined: 28 May 2005 Posts: 10057

MeMeMeallaboutMe · Posted: Tue May 09, 2006 11:37 am Post subject:

Okay.... just so I have this straight.....

Bread flour tends to make things chewy?? so it's better for recipes like bread, pretzels etc that need to stay doughy and Regular flour isn't so you should use it for baked goods? So depending on what you want in the end will depend on what type of flour you use?

You'd never guess that my grandfather owned a bakery?!?! I love to bake (which I got from him) but I really don't know the in's and out's ROFL!!!! I just follow the recipe and hope it comes out right!!!

mommyofaustinscott · Posted: Tue May 09, 2006 11:37 am Post subject:

We didn't pre-bake ours. Just topped it with sauce, our toppings & cheese & off to the oven it went.........maybe it had something to do with not using bread flour if your recipe called for it????? I'm not sure.......

Old Refunder · CF Q&A Queen Joined: 28 May 2005 Posts: 10057

AMYSALA85 · Coupon Lover Joined: 10 Oct 2005 Posts: 10697

No coupons for flour-so we forget it.

mommyofaustinscott · Posted: Tue May 09, 2006 9:17 pm Post subject:

CouponForum.com Coupon Forum

Can anybody help me with this???? Calling all chefs...