MILK-AND-HONEY WHITE BREAD
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. -Kathy McCreary, Goddard, Kansas
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 slices each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in warm milk. Add honey, butter, salt and 5 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured board; 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 1 hour. , Punch dough down and shape into 2 loaves. Place in greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pans and cool on wire racks.
Nutrition Facts : Calories 149 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
DELICIOUS MILK AND HONEY BREAD - 2 LOAVES
Wow - this is delicious bread! I'm always trying new bread recipes and am glad I ran across this one in a recent magazine! It is delicious! Enjoy! This makes two loaves. Updated 2/10/05 - I just wanted to update that I halved this recipe and did the dough in the dough cycle and it turned out wonderfully. I did use a full package of yeast instead of halving that. I took the dough out of the ABM and let it rise one more time in the loaf pan. Then I baked it at 375 degrees for 35 minutes.
Provided by Dine Dish
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large mixing bowl, dissolve yeast in warm milk.
- Add honey, butter, salt& 5 cups flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth& elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover& let rise in a warm place until doubled, about 1 hour.
- Punch dough down& shape into two loaves.
- Place in greased 9x5x3" loaf pans.
- Cover& let rise until doubled, about 30 minute Bake at 375º for 30-35 minutes or until golden brown.
- Cover with foil if necessary to prevent overbrowning.
- Remove from pans& cool on wire racks.
HONEY SPICE LOAF
Make and share this Honey Spice Loaf recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease the bottom and sides of a 9 by 5-inch loaf pan with oil, and line the bottom with parchment paper.
- Combine the milk, honey, and molasses in a small saucepan. Set over medium heat and heat the mixture without boiling, stirring with a spatula until dissolved. Set aside and let cool as you go on with the recipe.
- In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and spices. In a small bowl, combine the ginger and/or orange peel, if using, with 2 teaspoons of the flour mixture and set aside.
- Form a well in the centre of the flour mixture. Pour in the milk mixture slowly and whisk in a circular motion, starting from the centre, until all the flour has been incorporated - the batter will be thin. Fold in the ginger and/or orange peel, if using. Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes, until the surface is brown and a knife inserted in the centre comes out clean.
- Transfer to a rack to cool for 20 minutes. Run a knife along the sides of the pan to loosen the loaf, and unmould. Let cool completely, wrap in foil, and let rest at room temperature until the next day.
Nutrition Facts : Calories 219.4, Fat 2.7, SaturatedFat 1, Cholesterol 5.1, Sodium 280.1, Carbohydrate 47.1, Fiber 1.7, Sugar 24.9, Protein 4.2
MILK AND HONEY CAKE
The flavor of this ultrabuttery layer cake, adapted from Odette Williams's "Simple Cake" (Ten Speed Press, 2019), can be as mild or pronounced as you like, depending on the variety of honey you use. Clover honey will give you something gentle and mellow, while more assertive buckwheat or chestnut honey have more depth. You can serve the cake plain, with dollops of the whipped cream on the side, for a casual gathering, or frost and fill it, adding berries or other fruit, for a more celebratory affair. It makes an excellent birthday cake.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
- Sift flour, baking powder, baking soda and salt into a large bowl.
- In a small bowl, beat eggs until smooth.
- In a medium bowl, stir together buttermilk, honey and vanilla.
- Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
- With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
- Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
- Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
- Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
- Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.
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
GINGERBREAD & HONEY LOAF
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter
Provided by Barney Desmazery
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
- Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.
Nutrition Facts : Calories 198 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
MILK AND HONEY WHOLE WHEAT BREAD
Makes a wonderful, sweet (ish) soft whole wheat bread that is great toasted with butter and honey in the mornings. Gets stale pretty quickly so plan on using it quickly or freeze it in slices. Topped with seeds makes wonderful gifts. Notes: add additional 1 T honey or molasses for sweeter bread. Can substitute up to 1 cup of other whole grains/wheat flours including oatmeal, cornmeal, rye for whole wheat flour. Oil optional. you can save a small amount of the egg white to brush on the bread for a shiny crust. Can top with sesame/sunflower/poppy seeds just before removing from oven.
Provided by Papagayita
Categories Yeast Breads
Time 1h50m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
- In a separate large bowl mix together white and whole wheat flours.
- Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
- Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
- Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
- Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
- For a shiny crust, brush loaves with beaten egg.
- Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
- Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.
MILK AND HONEY LOAF
I am not sure why this is called Milk and Honey Loaf. There is no milk in the recipe. I have only recently started making bread, and this is the recipe a friend started me with. It has been passed from person to person for some time, and is very easy.
Provided by Allrecipes Member
Categories Wheat Bread
Time 5h
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Allow yeast to sit until it begins to form bubbles.
- Add honey, butter, and salt to the yeast mixture. Stir in flours one cup at a time, beginning with the rye. When the dough begins to stiffen, turn it out on to a well floured surface. Knead for 5 minutes, adding flour as needed. Place into a greased bowl, and turn once to oil the surface of the dough. Cover with a damp cloth. Allow to rise in a warm place until doubled, approximately 1 to 2 hours.
- Punch down dough, and knead again until smooth. Split into 3 loaves, and knead for a few more minutes. Place loaves in three oiled pans. Allow to rise until double, 1 to 2 hours.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until golden brown. Cool in pans for 10 minutes, and then turn out onto counter or wire rack to completely cool.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 26.8 g, Cholesterol 6.8 mg, Fat 3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 148.6 mg, Sugar 3.9 g
MILK AND HONEY LOAF
I am not sure why this is called Milk and Honey Loaf. There is no milk in the recipe. I have only recently started making bread, and this is the recipe a friend started me with. It has been passed from person to person for some time, and is very easy.
Provided by Allrecipes Member
Categories Wheat Bread
Time 5h
Yield 36
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Allow yeast to sit until it begins to form bubbles.
- Add honey, butter, and salt to the yeast mixture. Stir in flours one cup at a time, beginning with the rye. When the dough begins to stiffen, turn it out on to a well floured surface. Knead for 5 minutes, adding flour as needed. Place into a greased bowl, and turn once to oil the surface of the dough. Cover with a damp cloth. Allow to rise in a warm place until doubled, approximately 1 to 2 hours.
- Punch down dough, and knead again until smooth. Split into 3 loaves, and knead for a few more minutes. Place loaves in three oiled pans. Allow to rise until double, 1 to 2 hours.
- Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until golden brown. Cool in pans for 10 minutes, and then turn out onto counter or wire rack to completely cool.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 26.8 g, Cholesterol 6.8 mg, Fat 3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 148.6 mg, Sugar 3.9 g
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