Milk And Honey Quick Bread 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.

EASY MILK AND HONEY BREAD (5 INGREDIENTS)



Easy Milk and Honey Bread (5 Ingredients) image

Milk and honey bread that's quick and easy. The perfect treat for weekends. Just 5 ingredients, 2 minutes of kneading, and an hour of rising.

Provided by Angela G.

Categories     Breakfast     Brunch     Snacks

Time 1h40m

Number Of Ingredients 6

1 package active dry yeast
1 1/4 cups milk (warmed)
1/4 cup honey
1/4 tsp salt
3 1/2 cups bread flour
Cooking oil for greasing

Steps:

  • In a large glass bowl, warm milk in the microwave for about 1 minute or until milk is very warm, but not hot to touch. (Between 105˚ and 110˚F is ideal for dissolving and activating yeast)
  • Add yeast to milk and whisk until dissolved.
  • Stir in honey, salt and flour.
  • Using a hand or stand mixer with dough hook(s), knead the dough for 2 minutes until a ball is formed. (If you do not have a mixer with a dough hook, you can knead by hand for 10 minutes.)
  • Place ball of dough into a large bowl greased with oil. Cover loosely with a towel. Set in a warm place (80˚ - 90˚F air temp) for 1 hour to let rise.
  • After an hour, remove towel and punch down dough. Then gently gather the dough and without pressing into it, place the dough into a greased loaf pan. I place the dough punched side down in the bread pan so that top stays more smooth.
  • Bake in a preheated oven at 375˚for 30 minutes.
  • Remove loaf from oven and let cool. Slice and serve warm or toast each slice. Best enjoyed buttered. Try adding jelly as well!

Nutrition Facts : Calories 256 kcal, Carbohydrate 51 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 91 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving

MILK AND HONEY WHEAT BREAD



Milk and Honey Wheat Bread image

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

1 cup milk
2/3 cup honey
1/4 cup butter
2 eggs
1 1/2 cups white flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup toasted wheat germ
1 cup walnut halves (optional) or 1 cup walnuts, chunks (optional)

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 LOAF



Milk and Honey Loaf image

I am not sure why this is called Milk and Honey Loaf. There is no milk in the recipe. I have only recently started making bread, and this is the recipe a friend started me with. It has been passed from person to person for some time, and is very easy.

Provided by Denise Sullivan

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 5h

Yield 36

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
½ cup honey
3 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
½ cup butter, melted
1 cup rye flour
3 cups whole wheat flour
5 cups unbleached all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Allow yeast to sit until it begins to form bubbles.
  • Add honey, butter, and salt to the yeast mixture. Stir in flours one cup at a time, beginning with the rye. When the dough begins to stiffen, turn it out on to a well floured surface. Knead for 5 minutes, adding flour as needed. Place into a greased bowl, and turn once to oil the surface of the dough. Cover with a damp cloth. Allow to rise in a warm place until doubled, approximately 1 to 2 hours.
  • Punch down dough, and knead again until smooth. Split into 3 loaves, and knead for a few more minutes. Place loaves in three oiled pans. Allow to rise until double, 1 to 2 hours.
  • Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until golden brown. Cool in pans for 10 minutes, and then turn out onto counter or wire rack to completely cool.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 26.8 g, Cholesterol 6.8 mg, Fat 3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 1.7 g, Sodium 148.6 mg, Sugar 3.9 g

MILK AND HONEY QUICK BREAD



Milk and Honey Quick Bread image

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

1/2 cup honey
1 cup milk
3 tablespoons melted butter
1 1/2 cups flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup chopped pecans
1 egg, beaten

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

HONEY SPICE BREAD



Honey Spice Bread image

The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 pieces).

Number Of Ingredients 13

2/3 cup packed brown sugar
1/3 cup 2% milk
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup honey
1/3 cup canola oil
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons 2% milk

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.

Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

QUICK HONEY-SPICE BREAD



Quick Honey-Spice Bread image

Make and share this Quick Honey-Spice Bread recipe from Food.com.

Provided by Mistress of Tea

Categories     Quick Breads

Time 55m

Yield 12 slices

Number Of Ingredients 11

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup skim milk (or reduced fat)
1/2 cup honey
1 egg
1/3 cup brown sugar (optional)

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.

Nutrition Facts : Calories 134.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 15.9, Sodium 348.2, Carbohydrate 29.1, Fiber 0.7, Sugar 11.7, Protein 3.5

EASY MILK BREAD



Easy Milk Bread image

Provided by Valerie Bertinelli

Time 3h5m

Yield 1 loaf

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1 tablespoon cornmeal
3 cups bread flour, plus more for dusting
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
Two 1/4-ounce packets instant yeast
1 1/2 cups milk
2 tablespoons unsalted butter, at room temperature

Steps:

  • Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
  • Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
  • Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
  • Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
  • While the dough is rising, preheat the oven to 400 degrees F.
  • Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.

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