Best 18 Easy Honey Health Bread Jane Brody Recipes

BEST OF BRAN MUFFINS

Steps:

• In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set mixture aside to cool slightly.
• In a small bowl, combine eggs, buttermilk, and molasses and honey. Add this to partly cool mixture.
• In another small bowl, combine flour, baking soda and salt. Add to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover batter with a plastic wrap or damp cloth, and let sit for at leat 15 minutes, perferably 1 hour.
• Preheat oven to 400. Grease 24 muffin cups, and divide batter among them, filling each cup about 3/4 full.
• Bake for 20-25 minutes. Remove from oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.
• I like to eat them warm!

RICHARD'S BEST BREAD

Steps:

• In a large mixing bowl, combine the hot milk, oil, sweetener, and salt.
• Set the mixture aside to cool.
• Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
• When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs.
• Then add the oats and bran flakes, and mix the ingredients well.
• Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
• Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary.
• Place the dough in a greased bowl, turning the dough to coat it with the grease.
• Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
• Punch down the dough, and divide it into three equal parts.
• Knead into each part the desired flavorings, and form the pans into loaves.
• Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
• Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired.
• Preheat the oven to 350 degrees.
• Put the loaves in the oven and turn the oven down to 325 degrees.
• Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.

BUTTERMILK HONEY WHEAT BREAD

Steps:

• Combine the yeast, whole wheat flour, all purpose flour, baking soda, salt, honey, oil, and buttermilk into pan of a bread machine.
• If baking in bread machine use medium temperature setting.
• If baking in an oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350 degree F (175 degree C) oven for 25 minutes, or until bottom of loaf sounds hollow when tapped.

HIGH-PROTEIN THREE-GRAIN BREAD

Steps:

• This wonderful recipe comes from Jane Brody's Good Food Book. It looks like a lot of work, but it really isn't. It just takes several hours to rise while you do something else! Actual preparation time is 20-25 minutes. If you can't get soy flour, use whole wheat flour.1. Preheat oven to 375ºF.2. In a very large bowl, combine the boiling water, oats, dry milk, soy flour, wheat germ, honey, salt, and oil. Cool the mixture to warm.3. Place the warm water in a small bowl and add the yeast and sugar, stirring to dissolve them. Let the mixture stand for about 10 minutes or until the yeast starts to bubble.4. Add the yeast mixture and 2 ½ cups of the whole wheat flour to the oat mixture. Beat this 2 minutes and then add enough of the remaining flour to form a dough that is easy to handle.5. Turn the dough out onto a lightly floured board and knead it for about 10 minutes or until it is smooth and elastic. Place the dough in a large greased bowl, turning the dough to coat the top. Cover the bowl with a dish towel and let the dough rise in a warm draft-free place until it has doubled in bulk, about 1½ hours.6. Punch down the dough and divide in half. Flatten each half into a rectangle about 18 inches long and 8 inches wide. Starting from the short end, roll up each rectangle, pressing with your fingertips to seal the loaf as you go. Seal the ends and place each loaf in a greased loaf pan, about 9 by 5 by 3 inches. Cover the pans with a dish towel and let the loaves rise until they have doubled in bulk, about 1 hour.7. Bake the bread for about 35-40 minutes or until the loaves sound hollow when tapped.Food exchanges per ½-inch-thick slice serving: 1½ BREAD