HONEY WHITE BREAD
Provided by Ina Garten
Time 3h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
- Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
- Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
- Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
- Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
HONEY OATMEAL BREAD II
This is a fine textured bread if the oatmeal is allowed to soak for the full hour.
Provided by Leslie Vaughn
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 20
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for 1 hour.
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 20 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 31.8 g, Cholesterol 3.1 mg, Fat 1.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 242.1 mg, Sugar 8.8 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
HONEY-GINGERBREAD COOKIES
These gingerbread cookies include a generous amount of honey, which gives them a pale golden color and a mildly sweet flavor. If you are making the Gingerbread Town-Square Cake, you can use this template to trace and cut out the different townhouse shapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen town houses, 4 dozen deer or trees, or 6 dozen men
Number Of Ingredients 13
Steps:
- Whisk together flour, baking soda, salt, and spices in a medium bowl.
- Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
- Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
- Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
- Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
- Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).
GINGER-HONEY BREAD
A great make-ahead gift idea for the holidays or anyday. From "Christmas with Southern Living 2006".
Provided by kitty.rock
Categories Quick Breads
Time 40m
Yield 20 slices
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Beat butter and sugar in a large bowl at medium speed with an electric mixer until fluffy. Add egg, honey, and molasses, beating until blended.
- Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture.
- Pour batter into a lightly greased and floured 9-inch square baking pan.
- Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 20 rectangles.
Nutrition Facts : Calories 156.5, Fat 5, SaturatedFat 3, Cholesterol 22.8, Sodium 70.8, Carbohydrate 27.3, Fiber 0.4, Sugar 17, Protein 1.6
HONEY GINGERBREAD
Categories Dairy Ginger Dessert Bake Spice Spring Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.
HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GINGER HONEY
This is sold in large jars in Japanese grocery stores. It is delicious in chamomile or other teas, over yogurt and would be great as a sweetener in cocktails. The honey keeps for about 2 weeks in the refrigerator or you can preserve it and store it for a longer time on the shelf. Make sure your ginger is very fresh. It should feel firm, not spongy when you purchase it. The outer skin should not be wrinkly either. Adapted from the blog Tokyo Terrace
Provided by momaphet
Categories < 15 Mins
Time 11m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don't get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
- Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.
Nutrition Facts : Calories 1030.6, Sodium 13.6, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1
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- Place 1 1/2 cups (6 1/4 ounces) of the flour, the yeast, water, and eggs into the bowl of a stand mixer or the bucket of your bread machine.
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