BUTTERMILK HONEY WHEAT BREAD
A very nice whole wheat bread with the taste of honey. Great right out of the oven.
Provided by Tom Denney
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
- If baking in bread machine use medium temperature setting.
- If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 155.6 calories, Carbohydrate 29.3 g, Cholesterol 1.2 mg, Fat 2.4 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 0.5 g, Sodium 279.9 mg, Sugar 5.9 g
HONEY WHEAT BREAD I
This is a county fair blue ribbon winning loaf - it is delicate and soft.
Provided by Kristin Zaharias
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast and sugar in 1/2 cup warm water.
- Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
- Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g
VERMONT HONEY-WHEAT BREAD
You don't have to be a health nut to enjoy this hearty loaf. Made with whole wheat flour, oats and wheat germ, this bread gets its pleasant sweetness from the honey and maple syrup. Roderick Crandall of Hartland, Vermont shared the recipe.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oats, buttermilk, syrup, honey, eggs, butter, wheat germ, salt and whole wheat flour. Beat on medium speed for 3 minutes. Stir in enough all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch the dough down. Shape into two loaves; place each in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes., Beat egg white and water; brush over loaves. Sprinkle with oats. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 133 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 108mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
BUTTER HONEY WHEAT BREAD
Make and share this Butter Honey Wheat Bread recipe from Food.com.
Provided by liz timm
Categories Yeast Breads
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Put ingredients into bread machine in the order suggested by the manufacturer.
- Process for large (1-1/2 pound) loaf, wheat setting.
Nutrition Facts : Calories 139.7, Fat 3.2, SaturatedFat 1, Cholesterol 3.5, Sodium 230.6, Carbohydrate 24, Fiber 1.3, Sugar 4.3, Protein 4
HONEY WHEAT BREAD
Provided by Food Network
Categories side-dish
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.
PEANUT BUTTER AND HONEY BREAD
My family loves the combination of peanut butter, honey, and bananas, so I decided to make it into a bread. Make sure to use all natural peanut butter and feel free to add more chopped nuts or chocolate chips if you desire. This recipe works well for small loaves or muffins of any size.
Provided by sszz907
Categories Quick Breads
Time 1h
Yield 3 mini loaves, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the flour, baking powder, cinnamon, and salt.
- In a separate bowl, beat the eggs.
- Mix the peanut butter, milk, and honey in with the eggs.
- Pour the flour mixture in and mix until no clumps remain.
- Add in the chopped banana and mix to distribute it evenly.
- Pour the batter into three small greased loaf pans.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 163.5, Fat 7.7, SaturatedFat 1.8, Cholesterol 22.9, Sodium 225.8, Carbohydrate 20.5, Fiber 2.5, Sugar 9, Protein 6
HONEY WHEAT BREAD
This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 8
Steps:
- In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.
HONEY WHEAT BREAD
I usually serve this bread warm with honey butter. To make honey butter, just take a stick of softened REAL butter and add a tablespoon and a half or so of honey, mix it well and serve with the bread.
Provided by Renee S.
Categories Other Breads
Time 2h
Number Of Ingredients 11
Steps:
- 1. Make the starter. Combine yeast and water in a medium size mixing bowl. Stir until the yeast is fully dissolved. Add flour and stir until thoroughly mixed.
- 2. Cover with a cloth and let stand for exactly 30 minutes.
- 3. Make the dough. Combine water, honey, and yeast in the bowl of a heavy duty stand mixer (fitted with paddle attachment). Stir until the yeast is fully dissolved. Add shortening, flour, salt and starter. Mix until combined then remove paddle attachment and put on the dough hook attachment.
- 4. Mix on low speed until the dough is fully developed. To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl. To test, stop the mixer and take a small piece of dough and stretch it slowly with thumb and index fingers of each hand. If the dough tears easily, mix it for a few more minutes, and test again. It's fully developed when the dough forms a translucent "window" when stretched.
- 5. Divide the dough into 2 pieces. Roll each into a smooth ball. Place on waxed paper and cover with a warm, damp cloth. Let rest at room temperature for 30 minutes exactly.
- 6. Preheat oven to 400 F now so it will be hot enough when time to bake.
- 7. Form the dough into loaves and place into greased loaf pans. Cover with a warm, damp cloth and let rise for 30 minutes in a warm spot (like on top of the oven).
- 8. Make three scores on the top of each loaf with a sharp knife. Spray with water and bake for 30-40 minutes or until the crust is deep golden brown.
- 9. Remove the bread from the oven and let cool for 30 minutes before slicing. : )
More about "butter honey wheat bread recipes"
HEARTY HONEY WHEAT BREAD RECIPE | LAND O’LAKES
From landolakes.com
4.7/5 (3)Calories 170 per servingServings 24
- Combine milk and butter in 1-quart saucepan. Cook over medium heat 3-4 minutes or until butter is melted. Cool to warm (105°F to 115°F).
- Dissolve yeast in warm water in bowl. Add milk mixture, 2 cupsflour, whole wheat flour, honey, eggs, salt and sugar. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place into greased bowl; turn, greased-side up. Cover; let rise in warm place 1-1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
- Punch down dough; divide in half. Shape each half into loaf. Place loaves into 2 greased 9x5-inch loaf pans. Cover; let rise 45-60 minutes or until double in size.
HONEY WHOLE WHEAT BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
Ratings 43Calories 151 per servingCategory Bread
- Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the honey to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
- While the yeast is proofing, add the remaining bread ingredients (remaining water, remaining honey, butter, salt and flour) to the bowl of a stand mixer.
- Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
- Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until double in size.
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