How does the viscosity of honey affect bread machine results?
The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was solid at room temperature. In order to measure the honey, I heated it in the microwave. It was still liquid when I put it into the bread machine, and I began the mix cycle shortly, after adding the solid ingredients.
How does the viscosity of honey affect bread? The bread tasted less moist and less cake-like the second time, so I wonder if the honey caused the difference. Should I be sure to use liquid honey in the future?
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