Honey Tea Bread Recipes

Steps:

• Place raisins and cherries in a large bowl. Pour strong, warm tea over the and stir in the honey. Cover with plastic wrap and let stand for 1 1/2-2 hours.
• Preheat oven to 350°F Lightly grease a 9×5 inch loaf pan.
• Stir two eggs into raisin mixture.
• In a small bowl, mix flour, spices, salt and baking powder. Add to raisin mixture and stir thoroughly. Pour into prepared pan.
• Bake for 40-50 minutes, until a tester comes out clean.
• Turn loaf out of pan and cool on a wire rack.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5 inch loaf pan.
• Combine the milk and lavender in a small saucepan over medium heat. Heat to a simmer, then remove from heat, and allow to cool slightly.
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg until the mixture is light and fluffy. Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk and lavender until just blended. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the crown of the loaf comes out clean. Cool in the pan on a wire rack.

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.