Honey And Walnut Sweet Bread Recipes

Steps:

• Crumble the yeast and dissolve it in one cup of the water. Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot. Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix. I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
• Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats. Add more flour until the dough lets go off the bowl, but be careful not to add to much. The dough should be really sticky! Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes). Punch the dough down, and let rest for an additional 10 minutes.
• Preheat oven to 420 degrees F and oil four bread pans. When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead! Add more flour if necessary. Cut the dough in four equal pieces and place in prepared pans. Cover with a towel and let rise for 30-60 minutes. Bake in oven for twenty minutes, and let cool completely before removing bread from pan.

Steps:

• place all the ingredients except for the topping, into a bowl and mix until combined.
• on a lightly floured board, knead until smooth, about 10 minutes.
• place dough into a greased bowl. cover and place into a warm position to rise for 1 hour, or until doubled in size.
• tip dough onto a floured board, punch down and knead again for a couple of minutes. divide dough into 3 equal parts.
• roll each piece into a sausage shape 14 inches long.
• place each sausage onto a baking tray covered with baking paper. pinch one end of the 3 sausages together then plait into a braid. pinch the ends together. cover braid with a teatowel and rise again for 1 hour.
• heat oven to 180 Celsius.
• drizzle the braid with honey and sprinkle with the walnuts.
• cook for approximately 45 minutes till nicely browned and when it sounds hollow when tapped.
• ALTERNATIVELY. use a bread machine on a dough+rise setting or an electric mixer with a dough hook. I used the bread machine.

Steps:

• Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick spray.
• Combine cornbread mix, walnuts and thyme in a large bowl. Whisk together the sour cream, milk, honey and egg in another bowl. Stir the wet mixture into the dry mixture until just combined.
• Scoop the batter into the prepared muffin pan. Bake until golden brown, about 20 minutes. Serve warm.