Honey Loaves Recipes

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MILK-AND-HONEY WHITE BREAD



Milk-and-Honey White Bread image

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

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm whole milk (110° to 115°)
1/3 cup honey
1/4 cup butter, melted
2 teaspoons salt
8 to 8-1/2 cups all-purpose flour

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.

HONEY CAKE RECIPE



Honey Cake Recipe image

I highly recommend to make the cake 1-2 days ahead of time. It will taste better and the flavors will be stronger. Keep it in the fridge but serve it at room temperature. If you want a super fluffy and airy cake, you can use the same recipe but separate the eggs. When the recipe calls for mixing eggs with sugar and honey, use only the egg yolks. After mixing all the ingredients, whisk the egg whites with a mixer until they form soft peaks, then gently fold into the batter using a spatula.

Provided by Shiran

Number Of Ingredients 14

1 and 1/4 cups (175g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves (, optional)
1/4 teaspoon ground cardamom or nutmeg (, optional)
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (120 ml) honey
1/3 cup (80 ml) canola oil (or vegetable, safflower)
1/2 cup warm coffee or tea ((mix 1/2 cup hot water with 1 teaspoon instant coffee or 1 tea bag))
1/2 teaspoon vanilla extract
1/4 cup (25g) sliced almonds, pecans or walnuts, optional

Steps:

  • Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
  • In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
  • In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
  • Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
  • The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

HONEY WHEAT BREAD



Honey Wheat Bread image

This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
3-1/2 cups whole wheat flour, divided
2 packages (1/4 ounce each) active dry yeast
1 cup milk
1-1/4 cups water
1/4 cup honey
3 tablespoons butter
1 tablespoon salt

Steps:

  • In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 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. Shape into two loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 99 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate, Fiber 3g protein.

HONEY AND SPICE LOAF CAKE



Honey and Spice Loaf Cake image

Provided by Dora Moel

Categories     Cake     Mixer     Egg     Ginger     Dessert     Bake     Spice     Fall     Winter     Honey     Cinnamon     Clove     Bon Appétit     Mexico     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cloves
2/3 cup honey
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup boiling water
1 cup raisins

Steps:

  • Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk first 6 ingredients in medium bowl to blend. Using electric mixer, beat honey, sugar, oil and eggs in large bowl until blended, about 3 minutes. Beat in dry ingredients in 2 additions. Beat in 1/2 cup boiling water. Stir in raisins. Transfer batter to prepared pan. Bake until cake is brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn out onto rack; cool completely. (Can be prepared 1 day ahead. Wrap cake and store at room temperature.)

HONEY WHEAT BREAD I



Honey Wheat Bread I image

This is a county fair blue ribbon winning loaf - it is delicate and soft.

Provided by Kristin Zaharias

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h30m

Yield 24

Number Of Ingredients 11

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup water
¼ cup melted shortening
¼ cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Steps:

  • Dissolve yeast and sugar in 1/2 cup warm water.
  • Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
  • Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
  • Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g

HONEY CAKE LOAF



HONEY CAKE LOAF image

Just in time for Easter, here is an easy bread you can make with the kids. Recipe: Homestyle Family Favorites Photo: Realfood.tesco.com

Provided by Ellen Bales

Categories     Sweet Breads

Time 1h10m

Number Of Ingredients 11

2 c all purpose flour
1 c sugar
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp ground cloves
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ c honey
1 c boiling water

Steps:

  • 1. In a large bowl, mix the first nine ingredients together. Add honey and boiling water and stir together.
  • 2. Pour the batter into a greased 9x5" loaf pan and bake in a preheated 350º oven for one hour.
  • 3. Cool in pan for 10 minutes and then turn out of pan and cool on a wire rack.

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