Honey Bunch Bread Recipes

HONEY BUNCHES

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Add chocolate chips and pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each honey bunch. Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container.

HONEY PULL-APART BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff 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. Turn onto a lightly floured surface; divide in half. Roll each into a 16x12-in. rectangle. brush with butter. Combine remaining filling ingredients; spread over dough to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side. Pinch seam to seal. Cut each into 16 slices. Place, cut side down, in a greased one-piece 10-in. tube pan. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Cool in pan for 10 minutes before inverting onto a serving plate. In a small saucepan, combine glaze ingredients; heat until sugar is dissolved. Drizzle over warm bread.

HONEY BUNCH BREAD

Steps:

• Stir warm water and honey together in a bowl until honey dissolves. Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir oil and salt into yeast mixture. Mix 3 cups of flour into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together. Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and let rise again until doubled in volume, about 45 minutes.
• Grease three 9x5-inch loaf pans.
• Punch down dough and turn onto a lightly floured surface. Form dough into 3 loaves and place into prepared pans. Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes. Remove loaves from pans and transfer to a cooling rack.

HONEY BREAD

Steps:

• Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve.
• Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon.
• Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended.
• Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball.
• Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour.
• Knead until smooth and elastic, then shape the dough into a ball and place in a large, lightly buttered bowl, cover with a towel or non-stick foil and place in a warm spot until the dough has doubled in size (if you poke it with your finger, it should not"bounce back").
• Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3" deep.
• Punch down the dough and knead it for 2-3 minutes.
• Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container.
• Return the dough to the warm spot and let it rise until it reaches the top of the pan.
• Preheat the oven to 350º.
• Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown.
• Turn out of the pan and cool on a rack.

HONEY-BUTTER FRENCH BREAD

Steps:

• Mix 1/4 cup warm water and sugar in large bowl. Sprinkle yeast over; stir to dissolve. Let stand until foamy, about 8 minutes. Stir in remaining 1 3/4 cups warm water. Mix in butter, salt and honey. Using wooden spoon, stir in 4 cups flour.
• Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form dough into ball. Butter large bowl. Add dough, turning to coat. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled, about 1 hour.
• Punch down dough. Cover dough with plastic wrap and let rest 10 minutes. Divide dough in half; roll each dough piece between hands and work surface into 9-inch-long loaf. Transfer loaves to baking sheet. Cover with plastic, then with towel. Let dough rise in warm draft-free area until almost doubled, about 30 minutes.
• Position rack in center of oven; preheat to 425°F. Make 5 diagonal slashes crosswise in surface of each loaf. Lightly brush water over tops and sides of loaves. Bake loaves 20 minutes, brushing occasionally with water. Continue baking until loaves are golden brown and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool.

MILK-AND-HONEY WHITE BREAD

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.

HONEY BUNCH BREAD

Steps:

• Stir warm water and honey together in a bowl until honey dissolves. Sprinkle yeast over water mixture and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Stir oil and salt into yeast mixture. Mix 3 cups of flour into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition, until dough is no longer sticky and pulls together. Continue kneading for 5 minutes in a stand mixer or 10 minutes by hand.
• Place dough in a large, lightly-oiled bowl and turn to coat. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and let rise again until doubled in volume, about 45 minutes.
• Grease three 9x5-inch loaf pans.
• Punch down dough and turn onto a lightly floured surface. Form dough into 3 loaves and place into prepared pans. Cover loaves with a damp cloth and let rise until dough is about 1 inch above the sides of the loaf pans, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until tops are golden brown and the bottoms of loaves sound hollow when tapped, about 40 minutes. Remove loaves from pans and transfer to a cooling rack.