Free Bread Machines For Dummies by Glenna Vance, Tom Lacalamita Page A

separated, the syrup is made into molasses and the crystals are refined into sugar.
    Confectionery sugar
    Confectionery sugar is also called powdered sugar. It contains approximately 3 percent cornstarch to retard lumping or crystallization. The fineness of this sugar lends itself to blending, and it’s used primarily in frostings, icings, and glazes.

    Do not use confectionery sugar in bread dough. The small amount of cornstarch it contains is enough to give bread a peculiar taste.
    Brown sugar
    Originally brown sugar was not as refined as white sugar — it had not been purified of molasses and moisture. Today, brown sugar is refined white sugar with a bit of molasses added; the darker the sugar, the more molasses was re-added to the sugar. This bit of molasses has no significant effect on the nutritional value of the sugar. However, the molasses in the sugar changes the flavor of bread and adds color. It’s especially desirable in fillings and toppings, and blends well with spices such as cinnamon and nutmeg.

    Always measure brown sugar by packing it into the measuring spoon or cup.
    Honey
    Although honeys may vary in their sweetness depending on the bees’ source of food, it takes a very trained palate to detect the difference once the honey has been used in bread. Ounce-for-ounce, the nutrient content of honey is about the same as table sugar, although honey may taste a bit sweeter. It’s been our experience that we can exchange an equal amount of honey for table sugar or brown sugar and still have the recipe ingredients in balance.
    We choose honey for whole-wheat breads because the flavor harmonizes well the wheat. See the recipes for Granola Wheat and Light Wheat (in Chapter 11).

    When honey crystallizes in the jar, you can return it to the liquid state by placing it in a container of hot water or using the Automatic Defrost setting on your microwave. (Be sure to remove the metal cap before putting the jar in the microwave.)
    Molasses

    White sugar, brown sugar, honey, molasses, and maple syrup may be substituted for each other in a recipe with fairly equal results. Always remember to check the dough after five minutes of kneading for dough consistency. At that time, the dough should be in a soft, tacky ball with none left on the sides or bottom of the pan.
    Maple syrup
    Pure maple syrup is one of the most delicious sweeteners. The sap from maple trees is boiled down to a sweet syrup. Opened bottles should be stored in the refrigerator. Don’t panic if you find mold on the top of your maple syrup. Even though you won’t want to eat the mold (of course), the syrup is still good. Simply strain the syrup and bring it to a boil, and then put the syrup back into a clean container.

    A greased spoon will allow molasses, honey, or maple syrup to glide off without leaving a residue.
    Sugar substitutes
    Most sugar substitutes on the market are proteins. Although there are some sugar substitutes that claim they can be used for baking, they are not food for yeast. Therefore, you can’t use them in bread to perform the same function that a sugar does.
    You can use fructose, found naturally in fruit and corn, in bread. But the truth is, it’s not any more healthy to eat fructose than white sugar. Fructose, like table sugar, is a simple carbohydrate that nourishes your body in the same way. It is usually manufactured from corn syrup, which is as highly refined a sugar as that from the sugar cane. Teaspoon for teaspoon, fructose has 3 calories less than table sugar.
    Salt
    Salt controls yeast activity. With salt in the dough, the yeast will ferment the sugar at a steady pace. Without salt, the yeast will work like crazy and then burn out before the rising time is complete. You can suspect that you probably forgot the salt if the bread rises beautifully and then collapses as it begins to bake.
    In addition to controlling yeast activity, salt strengthens the dough structure and adds flavor. Because