Honey Spiced Bread Recipes

HONEY SPICE BREAD

Steps:

• Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
• Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
• Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
• In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
• Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

HONEY SPICE BREAD

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.

QUICK HONEY-SPICE BREAD

Steps:

• Preheat oven to 350.
• Spray a 9x5 loaf pan with cooking spray.
• In a large bowl combine first 7 ingredients (and sugar if using) and mix well.
• In a small bowl whisk together milk, honey and egg.
• Add milk mixture to flour mixture, stir together.
• Spoon batter into prepared pan.
• Bake until a toothpick comes out clean in the center, about 50 minutes in my oven.
• Place pan on wire rack to cool for 10 minutes, then turn loaf out onto rack to cool completely.
• To make a glaze for the bread use 3 tablespoons honey, 2 tablespoons margarine and 2 teaspoons packed brown sugar. Microwave on HIGH until melted, then spoon over warm bread.

BRAZILIAN HONEY-SPICE BREAD

Steps:

• In a medium saucepan, combine the milk and brown sugar.
• Cook and stir over low heat until the sugar is dissolved.
• In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves.
• Gradually blend in the milk mixture, honey, eggs and vegetable oil.
• Turn the batter into a greased 8" x 4" loaf pan.
• Bake at 350 degrees F for 55 to 60 minutes or until done, covering with foil the last 15 minutes.
• Cool in the pan 10 minutes.
• Remove from the pan and cool thoroughly.
• If desired, combine icing sugar and enough milk to make a glaze of spreading consistency; frost the cooled loaf.
• Decorate with candied fruit.

BURGUNDIAN HONEY SPICE BREAD

Steps:

• Preheat the oven to 350°F. Brush two 9 x 5 x 3-inch loaf pans with butter. Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches. Lay the two long pieces of parchment the length of the buttered pan and press to adhere. Brush the parchment with butter. Lay the two wider pieces crosswise on top. Brush the parchment with butter. Everything must be very well buttered or the bread will stick.
• Heat the milk, brown sugar, and honey in a small saucepan over medium heat. Stir until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.
• To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, ground fennel, cinnamon, cloves, ginger, and salt. In two batches, add the honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined.
• In a small liquid measuring cup, combine the egg, egg yolk, and baking soda. Stir to combine. Add the egg mixture to the batter and beat until well blended.
• To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway. Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes. Cover with aluminum foil if the bread starts to become too dark.
• Remove the loaves to a rack to cool slightly, about 15 minutes. Turn them out of the pans and immediately remove the parchment paper. Store very tightly wrapped in plastic wrap for up to 1 week.

ETHIOPIAN SPICED HONEY BREAD

Steps:

• Method.
• In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
• In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
• Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
• Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
• Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
• Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.