such liqueurs as Benedictine, Drambuie, and
Irish Mist. Although honey wine, or mead, has
all but disappeared, honey beer is popular in
Africa. Americans use honey in many baked
goods for a variety of reasons. It can be
substituted for sugar — 1 measure of honey is
considered the sweetening equivalent of 1.25–
1.5 measures of sugar, although the amount of
added liquid must be decreased because honey
does contain some water. Because it is more
hygroscopic, or water attracting, than table
sugar, honey will keep breads and cakes
moister than sugar will, losing water to the air
more slowly, and even absorbing it on humid
days. Thanks to its antioxidant phenolic
compounds, it slows the development of stale
flavors in baked goods and warmed-over
flavors in meats. Bakers can use its acidity to
react with baking soda and leaven
quickbreads. And its reactive reducing sugars
accelerate desirable browning reactions and
the development of flavor and color in the
barry
(Barry)
#1