Hollow Beehive Bread Recipes

Steps:

• Make the apricot syrup: In a medium saucepan, heat apricots along with 5 cups water over medium-high. Gently simmer, stirring occasionally, until apricots have broken down, 25 to 30 minutes. If mixture becomes dry, add more water, 1 tablespoon at a time. Line a fine-mesh sieve with cheesecloth and place over a bowl. Transfer apricot mixture to the sieve and let stand until cool enough to handle. Squeeze out as much of the liquid as possible. You should have about 3/4 cup. Stir in vanilla seeds and sugar and cook until thickened, about 10 minutes.
• Make the buns: In the bowl of an electric mixer, combine milk and yeast and let stand 5 minutes. Add flour, salt, oil, honey, and egg yolks. With dough hook, mix on low until mixture comes together. Increase speed to medium-high; beat until dough is soft, about 10 minutes.
• Lightly coat a large bowl with cooking spray. Form dough into a ball and transfer to prepared bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
• Place cream cheese, orange zest, vanilla seeds, sugar, and apricots in a medium bowl and stir until well incorporated; set filling aside.
• Lightly coat a 2-quart shallow baking dish with butter. Turn dough out onto lightly floured surface and use a sharp knife to cut dough into 30 equal pieces. To prevent dough from drying out as you work, loosely cover with a damp kitchen towel. Working with one piece at a time, stretch into a 2-inch square. Place 1 teaspoon reserved filling in the center and pinch corners to seal. Transfer to prepared baking dish, crimped-side down. Repeat process with remaining dough and filling. Cover with plastic wrap and let rise 1 hour.
• Preheat oven to 350 degrees. In a small bowl, whisk egg with 1 tablespoon water. Brush buns with egg wash, then bake until buns are golden brown, about 24 minutes.
• Pour warm apricot syrup over buns. Serve warm.

Steps:

• dissolve yeast in warm water (100 - 110 degrees F). Let sit 5 mins or until fully dissolved.
• melt butter into honey to 100 degrees F. set aside.
• add flour 1/2 cup at a time. when 2 cups have been added add butter/honey mixture.
• whisk eggs with salt and add 1 cup flour and mix into dough.
• add enough flour to make a soft dough. turn out on work station and knead till smooth and elastic. add more flour if needed for dough not to be sticky.
• Cover, let rise til almost doubled.
• divide dough into 20 equal pieces. roll each piece into 20 inch ropes. twist 2 ropes together and pinch ends to seal. repeat with rest of dough ropes.
• Invert a 2 quart oven safe mixing bowl. Starting at rim or bowl, wrap twists around bowl, pinching ends to join each new twist. Continue until all of bowl is covered. Let rise until puffy.
• brush dough with egg glaze and bake at 375 degrees F or until done. Cover with foil if necessary to avoid over browning. Finish product should be a medium golden brown.
• loosely crumple a large piece of foil to match depth and diameter of bowl. When bread has cooled slightly, carefully remove from bowl and insert the foil in it's place. Place on wire cooling rack to finish cooling.
• mix honey butter by combining 1/2 cup softened butter and 1/8 cup honey. serve with bread.

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, combine the mayonnaise, butter, cheese, garlic and hot sauce. Spread over both halves of the bread. Bake in the oven until golden brown and bubbling, about 5 minutes. Slice and serve.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Steps:

• In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add the beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes., Brush with egg white; sprinkle with sesame seeds. Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool. If desired, serve with honey and butter.

Steps:

• In saucepan, scald milk. Add butter, salt, maple syrup and molasses. Stir to mix. Cool to room temperature.
• In large mixing bowl, dissolve yeast in warm water and 1/2 tsp honey.
• When frothy, add the milk mixture and 4 cups white flour. Beat 2 min with mixer or 200 strokes by hand.
• Mix in the sunflower seeds, wheat germ, bran flakes.
• Add the rye flour. Gradually add the whole wheat flour until the dough clings together and leaves the the sides of the bowl.
• Knead on floured surface until smooth and elastic -- adding more flour as needed.
• Set to rest in a greased bowl -- cover with damp towel and let rise until doubled.
• Punch down -- to press out air bubbles.
• Cut into 3 equal pieces and cover with towel and let rest 10 minutes.
• Shape into loaves and place in greased pans.
• Brush tops with melted butter and cover with towel and let rise again until almost doubled.
• Bake at 350 degrees for 35 - 40 minutes.