Dutch Honey Bread Recipes

EASY DUTCH OVEN BREAD RECIPE

Steps:

• Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside.
• In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70˚F) for 2 hours or until tripled in volume.
• Sprinkle dough with flour and use a spatula to fold dough in half then fold in half again. Sprinkle generously again with flour and with well floured hands, lift up the dough and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds if desired. Let rise uncovered at room temp for 40 min.
• Place the empty dutch oven and lid inside the oven and preheat the oven to 450˚F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be blazing hot. Lift bread with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack. Cool until it's nearly room temperature before slicing.***

DUTCH OVEN WHOLE WHEAT BREAD

Steps:

• Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
• Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
• Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
• Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
• Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
• Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

DUTCH HONEY BREAD

Steps:

• Preheat oven to 350°F.
• Beat honey and sugar until mixture turns light.
• Sift together flours, baking soda, spices and salt.
• Mix into honey mixture alternately with milk, starting and ending with dry ingredients.
• Stir in marmalade and mix well.
• Pour batter into a large loaf pan.
• Bake for about 1 1/4 hours, or until a cake tester comes out clean.
• If the top browns too quickly, cover with foil.
• Cool wrapped in a towel.

DUTCH HONEY BREAD

Steps:

• Preheat oven to 350 degrees F. Mix all dry ingredients together. Add the buttermilk, egg, and honey; blend well. Pour into an oiled 9 x 5-inch loaf pan and bake 45 to 60 minutes. When done, this bread has a very firm crust.

DUTCH HONEY

Steps:

• Mix together brown sugar and whipping cream in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and add flavoring.