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
HONEY SPICED BREAD
This loaf turns out great every time I make it. It's like a spice cake in flavor and so pretty.
Provided by Nancy Allen
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. In a saucepan over low heat, cook and stir brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat. In a large bowl, combine dry ingredients. In another bowl, combine the eggs, honey, oil and brown sugar mixture; mix well.
- 2. Stir in dry ingredients just until moistened. Pour into a greased 8x4 loaf pan. Bake at 350F for 55-60 or until a toothpick inserted in middle comes out clean (cover with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over bread. makes 1 loaf
QUICK HONEY-SPICE BREAD
Make and share this Quick Honey-Spice Bread recipe from Food.com.
Provided by Mistress of Tea
Categories Quick Breads
Time 55m
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a 9x5 loaf pan with cooking spray.
- In a large bowl combine first 7 ingredients (and sugar if using) and mix well.
- In a small bowl whisk together milk, honey and egg.
- Add milk mixture to flour mixture, stir together.
- Spoon batter into prepared pan.
- Bake until a toothpick comes out clean in the center, about 50 minutes in my oven.
- Place pan on wire rack to cool for 10 minutes, then turn loaf out onto rack to cool completely.
- To make a glaze for the bread use 3 tablespoons honey, 2 tablespoons margarine and 2 teaspoons packed brown sugar. Microwave on HIGH until melted, then spoon over warm bread.
Nutrition Facts : Calories 134.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.9, Sodium 348.2, Carbohydrate 29.1, Fiber 0.7, Sugar 11.7, Protein 3.5
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.
TWISTED SPICED BREAD WITH HONEY & TAHINI BUTTER
Bake this Middle Eastern-inspired loaf to serve for a festive brunch. To make things extra indulgent, spread thick slices with our moreish honey and tahini butter
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch
Time 1h15m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm.
- Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don't have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size.
- To make the filling, combine the ingredients and set aside.
- Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you - it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you're making a rope.
- Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4.
- Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you're serving it warm, or leave to cool completely on a wire rack.
- To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it's too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it's made.
Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
BRAZILIAN HONEY-SPICE BREAD
This yummy tea bread from Brazil can be served plain with butter or cream cheese or fancied up with an icing sugar glaze and a candied fruit garnish. The choice is yours!
Provided by Irmgard
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine the milk and brown sugar.
- Cook and stir over low heat until the sugar is dissolved.
- In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves.
- Gradually blend in the milk mixture, honey, eggs and vegetable oil.
- Turn the batter into a greased 8" x 4" loaf pan.
- Bake at 350 degrees F for 55 to 60 minutes or until done, covering with foil the last 15 minutes.
- Cool in the pan 10 minutes.
- Remove from the pan and cool thoroughly.
- If desired, combine icing sugar and enough milk to make a glaze of spreading consistency; frost the cooled loaf.
- Decorate with candied fruit.
Nutrition Facts : Calories 2991.1, Fat 88.7, SaturatedFat 15.2, Cholesterol 435.1, Sodium 797.5, Carbohydrate 521.1, Fiber 8, Sugar 321.3, Protein 41.9
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