Bread & Yeast Recipes > Honey Bread
4 cups/1lb strong flour
3/4 pint warm water
1 teaspoon salt
1 sachet dried yeast
2 tablespoons honey
1 tablespoons oil (vegetable or olive)
(see measure conversions for more information)
- Add the salt and dried yeast and stir.
- Add the oil and honey.
- Add enough of the water to form a workable dough.
- Knead on a clean, floured surface for a few minutes or until the dough becomes smooth and elastic.
- Cover and leave in a warm place for an hour or until the ball is roughly twice its original size.
- Then knead the dough vigorously for a couple of minutes and place in a greased loaf tin.
- Leave for approx. 20 minutes to allow the loaf to rise again.
- Score the top of the loaf to allow rising in the oven.
- Place in a pre-warmed oven of 220 degrees centigrade (see temperature conversions) and bake for 25-30 minutes or until the loaf sounds hollow when tapped lightly.
- Leave to cool, and then serve with lashings of organic butter!
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Comment Script
How to make honey bread:
Bread is very often made with a little sugar both to enhance the crust and to help activate the yeast. This loaf is made with honey which imparts a hint of its flavour into the bread.
Ingredients
3/4 pint warm water
1 teaspoon salt
1 sachet dried yeast
2 tablespoons honey
1 tablespoons oil (vegetable or olive)
(see measure conversions for more information)
Method
- Put the flour into a large mixing bowl.- Add the salt and dried yeast and stir.
- Add the oil and honey.
- Add enough of the water to form a workable dough.
- Knead on a clean, floured surface for a few minutes or until the dough becomes smooth and elastic.
- Cover and leave in a warm place for an hour or until the ball is roughly twice its original size.
- Then knead the dough vigorously for a couple of minutes and place in a greased loaf tin.
- Leave for approx. 20 minutes to allow the loaf to rise again.
- Score the top of the loaf to allow rising in the oven.
- Place in a pre-warmed oven of 220 degrees centigrade (see temperature conversions) and bake for 25-30 minutes or until the loaf sounds hollow when tapped lightly.
- Leave to cool, and then serve with lashings of organic butter!
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Bread & Yeast Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
Post this page to:
Comments
Please enter your comments or questions in the form below. All entries are manually approved before being published so it may be a while before you see your comment on the page.
Hi and thanks for your comment. We will test the recipe and make the necessary changes, but if in doubt use enough water to mix the ingredients to a dough.
#1 - Mary - 10/08/2007 - 04:26
Crap! Ingredients call for 1/2 pint of water, ok so that is one cup which I mixed with yeast and honey as indicated. Then it indicates mix "rest of water" and oil into flour..... what rest of water? Doesn't say how much.... I added another 3/4 c, then another 3/4 c and then another 1/2 cup before I could mix it. Wouldn't even raise since I'm sure water was wrong!
#0 - G. Newton - 10/08/2007 - 02:25
Powered by Comment Script
