Food recipes
Honey Spice Bread
Honey Spice Bread Ingredients: honey sugars, brown wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices...
Honey Spice Bread
Ingredients:
honey
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
spices, pepper, black
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
Ingredients:
honey
sugars, brown
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, anise seed
spices, pepper, black
spices, nutmeg, ground
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.