Honey Bread

Submitted by CCLady

"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."

 

• Ready In: 4hrs
• Ingredients: 11
• Yields: 1 loaf

ingredients

• 1 package active dry yeast (rapid-rise is ok)
• 1⁄4 cup water (110º to 115º)
• 1 egg
• 1⁄2 cup honey
• 1 tablespoon ground coriander
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1 1⁄2 teaspoons salt
• 1 cup milk, room temperature
• 6 tablespoons unsalted butter, melted
• 4 - 4 1⁄2 cups flour

directions

1. Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve.
2. Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon.
3. Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended.
4. Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball.
5. Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour.
6. 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. Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3" deep.
8. Punch down the dough and knead it for 2-3 minutes.
9. Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container.
10. Return the dough to the warm spot and let it rise until it reaches the top of the pan.
11. Preheat the oven to 350º.
12. Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown.
13. Turn out of the pan and cool on a rack.

Reviews

[Food Snob in Israel]

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.

 

[ladiebaker]

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