Acorn Honey Bread Recipes

Steps:

• In a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat the eggs. Add cream, oil and honey; beat well. Stir into the dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. , Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Heat oven to 400 degrees.
• Grease a loaf pan.
• Sift together dry ingredients in a bowl.
• In a separate bowl, combine egg, milk, and oil.
• Combine dry and liquid ingredients.
• Stir just enough to moisten dry ingredients.
• Batter will be a bit lumpy.
• Pour into a greased pan, bake at 400 degrees for 30 minutes.
• Acorns are very easy to use, similar to chestnuts.
• First examine the acorns as you pick/gather them.
• Throw away any that are wormy/moldy/cracked/etc.
• Next, shell them.
• Early in the season (August-September) the shell is usually soft enough to cut through.
• Later in the season acorns may require a nut cracker, though many times the shells are rather thin and brittle.
• Taste the raw acorns- if they are bitter, they need to be boiled.
• Tannic acid causes the bitterness, and is easily leached out by boiling the acorns in successive pots of water.
• When the water no longer turns brown (looks a lot like tea), the acorns are ready.
• The next step is to roast the acorns slightly.
• Use a warm oven, no more than 250 degrees.
• Acorns that have not been boiled will take 60 minutes or so, boiled acorns will take longer.
• Once they're roasted, the acorns can be used in place of nuts in most recipes, although they are less oily than most nuts.
• They can be glazed like chestnuts, simmered in a soup, ground and used as a flour extender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
• In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Steps:

• Set oven to 400 degrees F.
• Grease an 8 x 8-inch baking pan.
• Combine all dry ingredients.
• Cut in the shortening with a pastry knife until it's like small crumbs.
• Beat in eggs, cream and honey; beat (by hand with a wooden spoon) until smooth.
• Pour into a well-greased and floured baking pan.
• Bake 20 minutes, until a toothpick comes out clean, and the top of cornbread is golden brown (don't over bake).

Steps:

• Combine all dry ingredients.
• In a small bowl, combine the eggs, honey and oil.
• Stir in strawberries and almonds.
• Add the liquid mixture to the dry ingredients, stirring only well enough to moisten the flour mixture.
• DO NOT OVERMIX!
• Pour into a well greased loaf pan and bake at 350 degrees for 50-55 minutes.
• Cool for 5-10 minutes before removing from pan.
• This can be served warm or cold.

Steps:

• Method.
• In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
• In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
• Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
• Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
• Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
• Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.

Steps:

• In a small, shallow bowl, sprinkle the yeast over the lukewarm water.
• Let the mixture stand for 2-3 minutes and then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place for approximately 5 minutes or until the yeast bubbles up and the mixture almost doubles in volume.
• Combine the egg, honey, coriander, cinnamon, cloves and salt in a deep bowl. Mix together with a wire whisk or spoon.
• Add the yeast mixture, milk and 4 tablespoons of the melted butter.
• Beat until the ingredients are well blended.
• Stir in the flour, ½ a cup at a time, using only as much as is necessary to make a dough that can be gathered into a soft ball.
• When the dough becomes too stiff to stir easily, blend in the additional flour with your fingers.
• On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand.
• Rub your hands with a little melted butter if the dough sticks to the board or your fingers, but do not use any extra flour lest the dough becomes stiff and hard.
• Continue kneading for approximately 5 minutes or until the dough is smooth and elastic.
• Shape the dough into a ball and place it in a large, lightly buttered bowl.
• Drape a kitchen towel over the bowl and set in a warm, draft-free spot for approximately 1 hour or until the dough rises and doubles in bulk.
• With a pastry brush, spread the remaining melted butter evenly over the bottom and sides of a 3-quart soufflé dish or other round 3-quart baking dish at least 3 inches deep.
• Punch the dough down with a single blow of your fist, and then knead it again for 1-2 minutes.
• Shape the dough roughly into a round and place it in the buttered baking dish, pressing it down into the corners so that it covers the bottom of the dish completely.
• Return the dough to the warm, draft-free place for approximately 1 hour, or until it has doubled in bulk and risen at least as high as the top rim of the dish.
• Pre-heat the oven to 300o F.
• Bake the bread in the middle of the oven for 50-60 minutes, until the top is crusty and light golden brown.
• Turn the honey bread out of the pan onto a cake rack to cool.
• Serve while still somewhat warm or allow to cool completely.
• Traditionally eaten spread with butter and honey.
• ENJOY! ;).

Steps:

• Mix acorn meal, baking powder, salt, sugar and flour.
• Separately, to the beaten egg add milk and oil.
• Stir this gently into the dry mix, then pour into a well-greased pan.
• Bake your dough at 400°F for 30 minutes.
• Top with butter when it comes out of the oven.
• For muffins pour into muffin tin until 2/3 full and bake 20 minutes.