Time 1h Yield About 40 mini-cakes or 1 small loaf, serving 12. Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds. Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula. Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer. In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full. Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.
Time 1h15m Yield 1 loaf (12 pieces). Number Of Ingredients 13 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.
Time 1h15m Yield Serves 10-12 Number Of Ingredients 18 Steps:
Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm. Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don’t have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size. To make the filling, combine the ingredients and set aside. Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you - it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you’re making a rope. Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4. Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you’re serving it warm, or leave to cool completely on a wire rack. To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it’s too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it’s made.
Time 1h10m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth. Fold in the pecans. Pour batter into prepared loaf pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Yield 12 Number Of Ingredients 15 Steps:
Soak raisins in coffee until plump. Do not drain. Cream together the shortening, sugar and eggs. Blend in molasses and vanilla. In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl. Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan. Bake in a preheated 350 degree F(175 degrees C) oven for one hour.
Time 55m Yield 12 slices Number Of Ingredients 11 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.
Yield makes two 9 x 5 x 3-inch loaves Number Of Ingredients 14 Steps:
Preheat the oven to 350°F. Brush two 9 x 5 x 3-inch loaf pans with butter. Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches. Lay the two long pieces of parchment the length of the buttered pan and press to adhere. Brush the parchment with butter. Lay the two wider pieces crosswise on top. Brush the parchment with butter. Everything must be very well buttered or the bread will stick. Heat the milk, brown sugar, and honey in a small saucepan over medium heat. Stir until the sugar is dissolved. Remove from the heat and set aside until slightly cooled. To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, ground fennel, cinnamon, cloves, ginger, and salt. In two batches, add the honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined. In a small liquid measuring cup, combine the egg, egg yolk, and baking soda. Stir to combine. Add the egg mixture to the batter and beat until well blended. To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway. Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes. Cover with aluminum foil if the bread starts to become too dark. Remove the loaves to a rack to cool slightly, about 15 minutes. Turn them out of the pans and immediately remove the parchment paper. Store very tightly wrapped in plastic wrap for up to 1 week.
Time 1h15m Yield 1 loaf Number Of Ingredients 12 Steps:
In a medium saucepan, combine the milk and brown sugar. Cook and stir over low heat until the sugar is dissolved. In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves. Gradually blend in the milk mixture, honey, eggs and vegetable oil. Turn the batter into a greased 8" x 4" loaf pan. Bake at 350 degrees F for 55 to 60 minutes or until done, covering with foil the last 15 minutes. Cool in the pan 10 minutes. Remove from the pan and cool thoroughly. If desired, combine icing sugar and enough milk to make a glaze of spreading consistency; frost the cooled loaf. Decorate with candied fruit.
More about “honey spice bread recipes”
Time 1h35m Yield 1 loaf. Number Of Ingredients 11 Steps:
In a bowl, combine corn syrup, brown sugar and egg; mix well. Combine dry ingredients; add to the egg mixture alternately with milk and mix well. Pour into a greased waxed paper-lined 9x5-in. loaf pan. Bake at 325° for 80-90 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack to cool completely. Wrap and let stand for 24 hours before slicing.
