Milk And Honey Bread With Saffron Food
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.
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.
MILK AND HONEY BREAD (WITH SAFFRON)
Make and share this Milk and Honey Bread (With Saffron) recipe from Food.com.
Provided by DrGaellon
Categories Yeast Breads
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place milk in work bowl of stand mixer; add honey and saffron and stir until honey dissolves. Let stand at room temperature until cooled to about 110F, about 10 minutes. Add yeast and let stand until frothy, about 10 minutes more.
- Add flour and mix with dough hook on low speed until dough is smooth and elastic, about 10 minutes. Add salt and oil and continue to mix until oil is incorporated and dough is smooth and shiny, 1-2 minutes.
- Oil a bowl. Form dough into a ball and place in bowl, turning over to coat with oil. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 60-90 minutes.
- Sprinkle a baking sheet or baker's peel with cornmeal. Gently shape dough into a very tight, compact ball without deflating it completely. Place on sheet/peel, cover with plastic and let double again, about 30 minutes. Meanwhile, preheat oven to 350°F.
- Slash dough in desired pattern. Place baking sheet on middle rack (or slide dough off peel onto baking stone). Bake until golden brown, about 40 minutes. Cool to room temperature before slicing.
Nutrition Facts : Calories 250.3, Fat 5.6, SaturatedFat 1.6, Cholesterol 6.4, Sodium 314.9, Carbohydrate 42.7, Fiber 1.6, Sugar 3.4, Protein 7
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- Combine all ingredients in the bowl of a heavy-duty electric stand mixer fitted with a dough hook. (If using a bread machine, put everything in the bucket and select the dough cycle.). Stir for a minute and evaluate the consistency of the dough. It should form a ball and clear the sides of the bowl. If it is crumbly and not coming together, add a bit more milk. If it is sticking to the bowl, add a bit more flour. (If using a bread machine, skip to step 4.)
- Knead the dough until it is smooth, bouncy, and elastic. To see if the gluten is developed, take a golf ball sized piece of dough and stretch it out to see if if translucent areas form. If these areas are visible, the dough is sufficiently kneaded.
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- Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl; let stand 5 minutes or until foamy. Stir in milk mixture. Lightly spoon flour into dry measuring cups; level with a knife. Add 5 cups flour, raisins, 1/4 cup sugar, butter, and salt to milk mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Shape each portion into a 5-inch round loaf. Place loaves, seam sides down, 3 inches apart, on a large baking sheet coated with cooking spray. Make 2 diagonal cuts 1/4-inch-deep across top of each loaf using a sharp knife. Cover and let rise 30 minutes or until doubled in size.
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