Any Home Bakers Here?

[sunflour]

Here's a question for you bread bakers...

I need to make Kaiser rolls but I am completely out of granulated sugar. I have brown sugar, honey and some old Splenda packets (don't really like those though). Which do you think I should use? I need 4 tablespoons. I don't want the dough to be too sweet so if I substitute brown sugar or honey, would I use the entire 4 tablespoons or just a portion of it?

Thanks!

According to KA website:

Brown sugar
Brown sugar is granulated sugar with some molasses mixed in to darken and deepen its flavor and texture. Light brown sugar has less added molasses (and less assertive flavor) than dark brown sugar; they can be used interchangeably, depending on personal preference. Dark brown sugar can be substituted for white granulated sugar measure for measure, and will alter the flavor of course, just as you would expect, and will create a moister end product. If you’re out of brown sugar and want to substitute white sugar, add a bit of molasses to approximate the flavor, 1 tablespoon of molasses for light brown sugar and 2 tablespoons for dark.

IMO use the brown sugar, equal measure to the granulated…Throw away the Splenda

 

[sunflour]

I love to bake too...I give a lot away. When I bake pies my husband asks who's the pie for...I make him one also. I clean houses for a living so I try and do something special for my peoples birthdays...I'm doing a small 80th birthday party for one of my ladies tomorrow. I have done cinnamon rolls, brownies, lemon bars,etc. My favorite thing to do is rolled out sugar cookies. I have a huge container of cookie cutters for almost any occasion, when I think I have enough it seems I always find room for just one more

Please do post the sugar cookie recipe, I'm trying to find the perfect recipe Also love lemon bars, would you share that recipe?

Glad you joined NorthFlChicks thread. Sounds like you have loads of experience.

 

[OnlyOrps]

According to KA website:
Brown sugar
Brown sugar is granulated sugar with some molasses mixed in to darken and deepen its flavor and texture. Light brown sugar has less added molasses (and less assertive flavor) than dark brown sugar; they can be used interchangeably, depending on personal preference. Dark brown sugar can be substituted for white granulated sugar measure for measure, and will alter the flavor of course, just as you would expect, and will create a moister end product. If you’re out of brown sugar and want to substitute white sugar, add a bit of molasses to approximate the flavor, 1 tablespoon of molasses for light brown sugar and 2 tablespoons for dark.

IMO use the brown sugar, equal measure to the granulated…Throw away the Splenda

I agree! Splenda and other fake sweeteners make me soooo sick! I always try to use honey, molasses, real maple syrup or brown sugar in place of sugar.

 

[sunflour]

I love to bake beer bread, and corn bread mini muffins. I can't make these very often because it goes so quickly in a house with three guys. I Am looking for a bread maker to use with regular white and wheat breads, just to do the mixing/kneading/rising part so I can roll it out for dinner rolls, bread sticks, and sandwhich buns. Any recommendations on bread makers?

i love cooking a lot too! I make dehydrated fruit and vegetables, fresh pea soup, lemonade/limeade, and I have a favorite enchilada recipe that is baked not fried.

I have a Hitachi - made in Japan, but it's 30 years old, still working. A lot of the newer ones will do a lot more than the elders. I use mine to mix, knead and first rise for rolls,buns, sweet rolls. But it does do well baking breads. I have read comparisons of the upright ones like mine and the newer horizontal loaf types - and it really does seem the older ones do a better mixing. I would suggest you research and pay attention to reviews. Would love to hear what you find.

Dumb, I know, I gave away an older dehydrator, and bought a newer one a few years ago when I wanted to try it again. Would be interested in what dehydrator you use and how you store what you dehydrate.

 

[sunflour]

I agree! Splenda and other fake sweeteners make me soooo sick! I always try to use honey, molasses, real maple syrup or brown sugar in place of sugar

Also, I only buy pure cane syrup sugar now..I hate the idea that many granulated sugars now are GMO sugar beets - those will label only "sugar".

 

[ronott1]

Also, I only buy pure cane syrup sugar now..I hate the idea that many granulated sugars now are GMO sugar beets - those will label only "sugar".

I have a bag of organic raw sugar--I will make bread using it next time I bake a batch.

 

[sunflour]

@ronott1 I absolutely love your avatar..

I would think Pure Cane Sugar is organic or at least it's not GMO. Where did you find that sugar?

 

[ronott1]

@ronott1 I absolutely love your avatar..

I would think Pure Cane Sugar is organic or at least it's not GMO. Where did you find that sugar?

Costco has a nice organic section now. It is C&H too. It smells very nice.

Of course it comes in a costco size bag....

 

[N F C]

According to KA website:

Brown sugar
Brown sugar is granulated sugar with some molasses mixed in to darken and deepen its flavor and texture. Light brown sugar has less added molasses (and less assertive flavor) than dark brown sugar; they can be used interchangeably, depending on personal preference. Dark brown sugar can be substituted for white granulated sugar measure for measure, and will alter the flavor of course, just as you would expect, and will create a moister end product. If you’re out of brown sugar and want to substitute white sugar, add a bit of molasses to approximate the flavor, 1 tablespoon of molasses for light brown sugar and 2 tablespoons for dark.

IMO use the brown sugar, equal measure to the granulated…Throw away the Splenda

Hi @sunflour , thanks for the KA info. I've actually made the brown sugar mixing white sugar & molasses for cookies. It works fine, I didn't notice a big change in the cookie flavor but it's kind of a mess to mix up. Always good to know some substitutions though.

As for the Splenda, that was a leftover from our tea & spice shop (along with Equal and another one can't remember the name of). We prepared hot & cold teas and coffees for customers and had to have a variety of sweeteners for them to choose from. DH and I always use honey (which we also sold) in our hot drinks. I haven't opened up that storage box since our store closed, I was hoping we still had some granulated sugar packets in there but no such luck.

 

[N F C]

We get the raw sugar and the cane sugar at our local grocery store, Publix. @ronott1 , you probably get a better price with the bigger bag at Costco, the organic raw sugar was pretty steep the last time I checked the grocery store price. The cane sugar is often on sale and then I can usually get a 5 pound for $2.