Food recipes
Honey Bread
Honey Bread Ingredients: spices, rosemary, dried oil, canola leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table honey Directions: Toast the ros...
Honey Bread
Ingredients:
spices, rosemary, dried
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
honey
Directions:
Toast the rosemary in a small saute pan over medium-high heat until fragrant, about 30 seconds.
Remove from the heat and set aside.
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast.
Let sit for 5 minutes, or until foamy.
Combine the flour and salt and mound in a large bowl.
Make a well in the middle.
Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms.
Knead in the honey and toasted rosemary.
Put the dough in a large oiled bowl and turn to coat.
Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
Grease a 9 x 4-inch loaf pan.
Punch down the dough and transfer to a floured work surface.
Knead for 5 minutes then shape into loaf.
Place the prepared pan, cover with plastic wrap, and let rise for 20 minutes.
Or form into a nice round or oval loaf, rise and bake on a greased baking sheet
Preheat the oven to 400F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes.
Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.
Ingredients:
spices, rosemary, dried
oil, canola
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
honey
Directions:
Toast the rosemary in a small saute pan over medium-high heat until fragrant, about 30 seconds.
Remove from the heat and set aside.
In a small bowl, combine the oil, yeast, and warm water and stir to dissolve the yeast.
Let sit for 5 minutes, or until foamy.
Combine the flour and salt and mound in a large bowl.
Make a well in the middle.
Slowly pour the dissolved yeast into the well, working in the flour with your fingertips, then knead the dough until a ball forms.
Knead in the honey and toasted rosemary.
Put the dough in a large oiled bowl and turn to coat.
Cover with a damp cloth or oiled plastic wrap and let rise to 1 1/2 times the original size, about 1 hour.
Grease a 9 x 4-inch loaf pan.
Punch down the dough and transfer to a floured work surface.
Knead for 5 minutes then shape into loaf.
Place the prepared pan, cover with plastic wrap, and let rise for 20 minutes.
Or form into a nice round or oval loaf, rise and bake on a greased baking sheet
Preheat the oven to 400F Place the pan in the oven and bake until the tops are golden, about 25 to 30 minutes.
Invert the pan onto a cooling rack and let sit for 5 minutes, then remove the pan and let cool.
Note - Before baking brush loaf with an eggwhite wash - then sprinkled it with rosemary- delicious.