Sweethoneyfrenchbread Recipes

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FRENCH BREAD

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Provided by Jenn Hall

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 30

Number Of Ingredients 7



French Bread image

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

SWEET HONEY FRENCH BREAD

This is a French bread that has a light, crispy crunch, and a sweet flavor! I like to drizzle honey over the bread while it is baking. Mmmmm. Yummy!

Provided by Michele

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 12

Number Of Ingredients 8



Sweet Honey French Bread image

Steps:

  • Add to your bread machine per manufacturer instructions. While bread is baking, drizzle with honey if desired.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 19.5 g, Fat 1.2 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 130 mg, Sugar 2.8 g

¾ cup water
2 teaspoons honey
2 teaspoons olive oil
⅔ teaspoon salt
⅔ teaspoon white sugar
2 cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon honey

SWEET HONEY FRENCH BREAD

This is a French Bread that has a light, crispy crunch and a sweet flavor! Try to drizzle honey over the bread while it bakes.

Provided by KimmieOH

Categories     Breads

Time 4h10m

Yield 1 1/2 Lb. Loaf

Number Of Ingredients 8



Sweet Honey French Bread image

Steps:

  • Place items in bread machine as per manufactures instructions.
  • While bread is baking, drizzle with honey if desired.

3/4 cup water
2 teaspoons honey
2 teaspoons olive oil
3/4 teaspoon salt
3/4 teaspoon white sugar
2 cups bread flour
1 1/2 teaspoons yeast
1 tablespoon honey (optional)

HONEY-BUTTER FRENCH BREAD

Provided by Gina M. Sarti

Categories     Bread     Side     Bake     Valentine's Day     Kid-Friendly     Dinner     Fall     Family Reunion     Honey     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes two 9-inch loaves

Number Of Ingredients 7



Honey-Butter French Bread image

Steps:

  • Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
  • Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
  • Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
  • Position rack in center of oven; preheat to 425°F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.

2 cups warm water (105°F to 115°F)
1 teaspoon sugar
1 envelope dry yeast
2 tablespoons (1/4 stick) butter, melted
2 teaspoons salt
1 teaspoon honey
5 cups (about) unbleached all purpose flour

SWEET HONEY CORNBREAD

My family and I are big fans of sweet cornbread, but most recipes that I come across just aren't sweet or moist enough to suit our taste. This is why I came up with this recipe. I feel it is one of the most sweet and moist cornbread recipes around, so if your looking for those qualities this is the right one for you!

Provided by MizEmerilLagasse

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11



Sweet Honey Cornbread image

Steps:

  • Place 9" cast iron skillet in oven and preheat to 375°F.
  • In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
  • In a small bowl, whisk together the butter and honey.
  • Pour honey butter over corn meal mixture along with the eggs and milk.
  • Whisk until combined.
  • Once oven has preheated, remove cast iron skillet and add the tablespoon of oil.
  • Spread oil on the bottom of the skillet and half way up the sides.
  • Sprinkle the bottom with the tablespoon of corn meal.
  • Pour batter into the pan and place in oven.
  • Bake for 25-30 minutes, or until a toothpick comes out clean.
  • Remove from oven and let sit for 1-2 minutes before flipping out onto a plate. Be careful not to burn yourself!
  • Slice and serve with honey butter.
  • Enjoy!

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup butter, melted
1/3 cup honey
2 large eggs
1 1/3 cups whole milk
1 tablespoon canola oil
1 tablespoon cornmeal

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