Milknhoneywhitebread Recipes
MILK AND HONEY WHITE BREAD
When you cut into this wholesome-tasting bread, you can hardly believe it's not a yeast bread," assures Wendy Skipper of Cornelius, Oregon. "It's best warm from the oven...however, leftovers are also great toasted the next day." Recipe Source - TOH
Provided by Ceezie
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a saucepan or microwave-safe bowl, combine milk, honey and butter. Heat just until the butter is melted. Cool for 10 minutes. In a bowl, combine the remaining ingredients; stir in milk mixture just until combined.
- Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 2553.8, Fat 64.6, SaturatedFat 36.3, Cholesterol 156.2, Sodium 2724.1, Carbohydrate 461, Fiber 27.8, Sugar 186.7, Protein 58.3
MILK-N-HONEY WHITE BREAD
This bread has come out perfect every time I've made it. The bread has a soft, light texture and is a big hit with my family. It's also perfect for toasting and sandwiches. (I got this recipe from the Taste of Home' Baking Book by Kathy McCreary of Goddard, Kansas). Works best in a stand mixer
Provided by Opheila
Categories Yeast Breads
Time 45m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large mixing bowl, dissolve yeast in milk.
- Add honey, butter, salt and 5c flour; beat until smooth.
- Stir in enough of the remaining flour to form a soft dough.
- Turn onto lightly floured surface and kneed until smooth and elastic (6-8 minutes).
- Place in greased bowl and turn once to coat. cover with tea-towel.
- Let rise for 1 hour (or until doubled).
- Punch down and divide dough in half.
- Shape each of the sections into loaves and place in 2 greased 9-in.x5-in.x3in. loaf pans. Cover and let rise for 30 minutes (or until doubled).,.
- To shape into loaves, roll dough sections into rectangles and beginning at the short end roll each rectangle firmly (but not too loose/tight) and pinch seam on top and sides.
- Bake at 375°F for 30-35 minuets or until golden brown. ( cover loosely with foil if top browns too quickly).
- After baking remove from pans immediately and cool on a wire rack.
Nutrition Facts : Calories 2524.9, Fat 39.7, SaturatedFat 22.4, Cholesterol 103.7, Sodium 2654.8, Carbohydrate 468.8, Fiber 15.9, Sugar 47.8, Protein 68
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.
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5/5 (7)
Total Time 2 hrs 40 mins
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Calories 199 per serving
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