EASY MILK AND HONEY BREAD (5 INGREDIENTS)
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 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.
HONEY WHITE BREAD
Provided by Ina Garten
Time 3h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
- Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
- Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
- Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
- Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
HONEY WHOLE WHEAT BREAD
Honey whole wheat bread for a bread machine. This bread is very tasty.
Provided by Kathy Nowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 10
Number Of Ingredients 7
Steps:
- Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 2.8 g, Protein 5.2 g, SaturatedFat 0.5 g, Sodium 79.4 mg, Sugar 5.3 g
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
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