Substitute for Maple Syrup?
I have two great bread recipes that I make a lot, and each one calls for 2 tablespoons of pure maple syrup. Since you don't actually "taste" the maple syrup in the final product, I am thinking that the maple syrup is there to help the yeast rise (neither contains any other sweetener). Because maple syrup has become so expensive, I was wondering what other cooks might choose to use to replace the maple syrup in these two bread recipes. I've thought of either corn syrup or honey. I don't mind using maple syrup in recipes where I use enough so that the maple syrup actually adds to the taste of the final product, but it seems wasted in these two recipes, especially if I could use a cheaper substitute and save my syrup for when I really want it for the taste. What do you think? MacThayer