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 QUICK BREAD
Make and share this Milk and Honey Quick Bread recipe from Food.com.
Provided by alijen
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Butter loaf pan.
- In medium saucepan, combine 1/2 cup honey and milk; Stir over medium heat until honey dissolves.
- Stir in melted butter.
- Set aside to cool.
- Sift flour, sugar, baking powder and salt into large mixer bowl.
- Add pecans and toss to coat.
- Set aside.
- Whisk egg into cooled milk mixture.
- Add to flour mixture.
- Beat at medium speed just until blended.
- Pour into pan and smooth top.
- Bake for 65-75 minutes until toothpick comes clean from center.
- Cool on rack 10 minutes, Remove and cool again on rack.
Nutrition Facts : Calories 336.5, Fat 13.6, SaturatedFat 4.3, Cholesterol 42.2, Sodium 482.5, Carbohydrate 51.1, Fiber 1.7, Sugar 30.4, Protein 5.3
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 WHOLE WHEAT BREAD
Makes a wonderful, sweet (ish) soft whole wheat bread that is great toasted with butter and honey in the mornings. Gets stale pretty quickly so plan on using it quickly or freeze it in slices. Topped with seeds makes wonderful gifts. Notes: add additional 1 T honey or molasses for sweeter bread. Can substitute up to 1 cup of other whole grains/wheat flours including oatmeal, cornmeal, rye for whole wheat flour. Oil optional. you can save a small amount of the egg white to brush on the bread for a shiny crust. Can top with sesame/sunflower/poppy seeds just before removing from oven.
Provided by Papagayita
Categories Yeast Breads
Time 1h50m
Yield 2 loaves, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
- In a separate large bowl mix together white and whole wheat flours.
- Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
- Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
- Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
- Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
- For a shiny crust, brush loaves with beaten egg.
- Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
- Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.
DELICIOUS MILK AND HONEY BREAD - 2 LOAVES
Wow - this is delicious bread! I'm always trying new bread recipes and am glad I ran across this one in a recent magazine! It is delicious! Enjoy! This makes two loaves. Updated 2/10/05 - I just wanted to update that I halved this recipe and did the dough in the dough cycle and it turned out wonderfully. I did use a full package of yeast instead of halving that. I took the dough out of the ABM and let it rise one more time in the loaf pan. Then I baked it at 375 degrees for 35 minutes.
Provided by Dine Dish
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large mixing bowl, dissolve yeast in warm milk.
- Add honey, butter, salt& 5 cups flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured board; knead until smooth& elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover& let rise in a warm place until doubled, about 1 hour.
- Punch dough down& shape into two loaves.
- Place in greased 9x5x3" loaf pans.
- Cover& let rise until doubled, about 30 minute Bake at 375º for 30-35 minutes or until golden brown.
- Cover with foil if necessary to prevent overbrowning.
- Remove from pans& cool on wire racks.
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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.
- Shape the dough into a ball and place into a lightly oiled bowl. Cover with a clean damp tea towel and place in a slightly warm place to rise. Allow it to double in bulk, about 45 to 60 minutes.
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