Ingredients
-
1
-
1/4
-
1
-
1/2
-
1
-
1/2
-
1/4
-
1 1/2
-
1
-
6
-
4 - 4 1/2
-
-
-
-
Directions
Honey Bread, This recipe is from an old Time-Life African cookbook Try it warm, spread with butter and honey It should be easy to adapt to a bread machine, if you have one that can make a 2-pound loaf , 10 stars! Seriously I made one batch up in my bread machine and made a second batch up by hand, but it didn’t look well mixed so I made that up in the bread machine as well I only did the dough setting for both, then I took it out, braided it and formed it into a circle (for Jewish New Year, so it was a challah) It didn’t seem to rise for a second rise, nor did it really rise in the bread machine, so I was a bit worried But as it was cooking it rose just a little bit and filled up the kitchen with a delicious smell I did NOT use corriander, as I didn’t have any Instead I replaced with alspice and nutmeg I truly feel that if you keep the flavors as cinnamon, clove, nutmeg and alspice (and make sure to fill up a tablespoon with a mixture as per your tastes) then you will have a slightly chewy, totally flavorful and delicious bread We gobbled three loaves in three days and I have one in the freezer that I’d like to eat now Truly delicious with butter and honey Also good with nut butters Would make a delicious sandwich I also used whole wheat flour (maybe a bit of white tossed in there too) and that was just very wholesome and flavorful and gently sweet Really beautiful, I will certainly make this again and toy around with it a bit , This bread is easy to make, has wonderful texture like a Challah Bread The color from spices is beautiful and has a wonderful flavor I made some into french toast is terrific as that and am also planning on using as a base for bread pudding This recipe is a real keeper TY CClady
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put Water in a Small Bowl and Sprinkle the Yeast Over It; Let Stand 2-3 Minutes and Stir to Dissolve. |
|
2
Done
|
Combine the Egg, Honey, Coriander, Cinnamon, Cloves and Salt in a Large Bowl and Mix Well With a Whisk or Spoon. |
|
3
Done
|
Add the Yeast, Milk and 4 Tablespoons of the Melted Butter and Beat Until Well Blended. |
|
4
Done
|
Stir in the Flour Gradually, Adding Only Enough to Form a Soft Dough That Can Be Gathered Into a Soft Ball. |
|
5
Done
|
Knead the Dough on a Lightly Floured Surface; If the Dough Is Sticky, Lightly Butter Your Hands Rather Than Add More Flour. |
|
6
Done
|
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"). |
|
7
Done
|
Spread the Remaining Melted Butter on the Sides and Bottom of a 3-Quart Round Baking Dish at Least 3" Deep. |
|
8
Done
|
Punch Down the Dough and Knead It For 2-3 Minutes. |
|
9
Done
|
Shape the Dough Into a Round and Place in the Dish, Pressing the Dough Down So It Covers the Bottom of the Container. |
|
10
Done
|
Return the Dough to the Warm Spot and Let It Rise Until It Reaches the Top of the Pan. |
|
11
Done
|
Preheat the Oven to 350. |
|
12
Done
|
Bake the Bread in the Middle of the Oven 50-60 Minutes, or Until the Top Is Crusty and Golden Brown. |
|
13
Done
|
Turn Out of the Pan and Cool on a Rack. |
