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.
JESSICA'S MILK AND HONEY BREAD
For the bread machine. I use organic ingredients whenever possible. This is a delicious bread with a slight sweetness and great consistency. Good for you, too! It is the staple white bread in our family.
Provided by Meringue
Categories Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Place ingredients in bread machine pan as listed. Run bread machine on regular white bread setting. Remove from pan as soon as it is done. Allow to cool a few minutes before slicing. Enjoy!
Nutrition Facts : Calories 2172.5, Fat 32.6, SaturatedFat 5.3, Sodium 3912.5, Carbohydrate 408.6, Fiber 19.6, Sugar 71.3, Protein 63.7
OLD-FASHIONED ANADAMA BREAD
This recipe is from a wonderful cookbook called "From the Cook's Garden." It makes a sturdy homestyle bread with a hint of sweetness. I like mine spread with herbed cream cheese and topped with garden-fresh sliced tomatoes.
Provided by Elmotoo
Categories Yeast Breads
Time 3h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix the cornmeal with the 3/4 cups cold water in a medium saucepan.
- Whisk in the boiling water and bring to a boil over medium heat.
- When the cornmeal mixture starts to boil, add the butter, molasses and salt.
- Cook until the mixture is the consistency of pudding-- stirring constantly.
- It should take about 7 minutes.
- Transfer this mixture to a large bowl and let it cool to lukewarm.
- Don't get impatient with the cooling, because if it's too hot (over 115 degrees farenheit), it will kill the yeast.
- It will form a skin on the top, but it's no big deal.
- Sprinkle the yeast over the warm water in a small bowl and let it sit until the yeast looks foamy.
- Stir to dissolve the yeast, then add it to the cornmeal mush.
- Just an aside about the"warm" definition in case you are a beginning bread-maker without a thermometer.
- The temperature you want is when you drop water on your wrist, it feels neither cool nor hot-- test it the way you would a baby's bottle.
- I killed yeast with too-hot water when I was starting out.
- Now back to the recipe.
- Mix the all-purpose and wheat flours together and start stirring them into the cornmeal mixture, a cup at a time to make a soft, sticky dough.
- Turn out onto a lightly floured work service and knead until the dough is smooth and elastic, about 10 minutes.
- You can add more flour as needed, but don't get carried away.
- Because of the molasses, the dough will stay sticky.
- As long as the dough isn't sticking excessively to the board, you have enough flour.
- I knead this with my stand mixer, and there's always a little"smear" of dough around the edges of the bowl.
- Form the dough into a ball and put it in a large, lightly oiled bowl.
- Turn the dough ball to get a little oil all over it.
- Let rise until double in size, about an hour.
- Punch the dough down (Really, just pick up the sides and let it collapse on itself. No need to be violent.), cover with a towel, and let rest in the bowl for 10 minutes.
- Get two 9-x5-inch loaf pans ready by lightly oiling them.
- After the dough's little rest, divide it into two pieces and shape each piece into a loaf.
- Put them in the loaf pans, and roll them around so they get a nice little coating of oil.
- Cover with a towel and let the loaves rise until they touch the top of the pan.
- That takes about half an hour.
- While they're rising, preheat the oven to 400 degrees farenheit, and position your rack in the center of the oven.
- Slide the loaf pans in and bake for 15 minutes, then turn the oven down to 375 degrees and bake until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let cool in the pans for 10 minutes, then remove the loaves from the pan and let cool on a wire rack.
MILK AND HONEY WHEAT BREAD
A quick bread, not a yeast bread, another of my longtime favorites adapted from my old Vegetarian Epicure cookbook. Unbelievably delicious spread with butter & honey--also good with cream cheese.
Provided by echo echo
Categories Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Heat milk and honey together until honey is dissolved, then stir in the butter.
- When the milk-butter mixture is somewhat cooled, beat in the eggs.
- Sift together the flour through salt; add wheat germ.
- Gradually stir the dry mixture into the liquid.
- Stir in nuts (if desired).
- Turn into 9 X 5-inch loaf pan.
- Bake at 325°F 1 hour.
RICE CAKE WITH ALMOND BUTTER AND BANANAS
A healthy, crunchy vegan breakfast. Also a great snack. I use organic brown rice cakes with lemon. You can use any nut butter, but choose one with no hydrogenated fats.
Provided by Kathy228
Categories Breakfast
Time 5m
Yield 1 piece, 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread the nut butter on the rice cake.
- Top with sliced bananas.
- Sprinkle with cinnamon.
Nutrition Facts : Calories 289.9, Fat 19.4, SaturatedFat 1.9, Sodium 173.9, Carbohydrate 27.6, Fiber 3.1, Sugar 8.9, Protein 6.2
HONEY BREAD
This recipe is from an old Time-Life African cookbook. Try it warm, spread with butter and honey. It should be easy to adapt to a bread machine, if you have one that can make a 2-pound loaf.
Provided by CCLady
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve.
- Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon.
- Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended.
- Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball.
- Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour.
- Knead until smooth and elastic, then shape the dough into a ball and place in a large, lightly buttered bowl, cover with a towel or non-stick foil and place in a warm spot until the dough has doubled in size (if you poke it with your finger, it should not"bounce back").
- Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3" deep.
- Punch down the dough and knead it for 2-3 minutes.
- Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container.
- Return the dough to the warm spot and let it rise until it reaches the top of the pan.
- Preheat the oven to 350º.
- Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown.
- Turn out of the pan and cool on a rack.
Nutrition Facts : Calories 3217.2, Fat 89.3, SaturatedFat 51.8, Cholesterol 428.8, Sodium 3712.1, Carbohydrate 539.9, Fiber 18.4, Sugar 141, Protein 70.6
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