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Jansal Valley Honey Powder, 24 Ounce?
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Cool!
So to adjust the recipe you could start making changes a little at a time to the recipe until you're fully happy with the formula.
Maybe change your honey source to a raw, unpasteurized honey. I get wildflower honey here thats quite good, and I only buy late season honey, which tends to be stronger in flavour. The regular clover honey that comes from our local producer is quite runny and not very flavourful, plus the pasteurization drives off a lot of the nice aromas.
Another option might be to change the flower source to something like a buckwheat honey that tends to be much stronger in flavour.
You could brush the loaves while hot out of the oven with a 50/50 mix of honey & butter. Or brush prebake with egg wash and sprinkle on some dried honey. The dried honey could also be folded into your loaf during the rise so it ends up distributed throughout.
Consider replacing some of the the water in the recipe with a sweet mead as well.
So many options!
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