Best Honey Spiced Bread Recipes

ETHIOPIAN SPICED HONEY BREAD

Steps:

• Method.
• In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof.
• In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter.
• Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky.
• Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough.
• Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
• Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes.
• Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.

TWISTED SPICED BREAD WITH HONEY & TAHINI BUTTER

Steps:

• Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm.
• Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don't have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size.
• To make the filling, combine the ingredients and set aside.
• Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you - it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you're making a rope.
• Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4.
• Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you're serving it warm, or leave to cool completely on a wire rack.
• To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it's too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it's made.

SPICED AND HONEY GLAZED HAM WITH SAVORY BREAD PUDDING

Steps:

• For the spiced and honey glazed ham: Preheat oven to 425 degrees F.
• Blend together the honey, Toasted Spice Rub and thyme.
• Place ham on an open brown paper bag or waxed paper for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham.
• Brush the entire surface of the meat on all sides with some of the honey mixture.
• Add about 1/2 cup of water to the base of a roasting pan. Lay the celery sticks in the bottom of the pan and then place the ham on top of the celery.
• Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
• For the savory bread pudding: Preheat the oven to 425 degrees F.
• Using a serrated knife, shave off the thicker parts of the crust from the bread loaf. Cut the bread into 1-inch cubes and place in a large bowl. Spread the bread cubes in a single layer on a 13 by 18-inch rimmed baking sheet. Bake until lightly toasted, about 8 minutes. Remove from the oven and place in a large bowl. Leave the oven on.
• In a skillet, melt 4 tablespoons of the butter over high heat and cook, without stirring, until it turns nut brown, about 5 minutes. Reduce the heat to medium, add the onion and a pinch of salt, and cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add the thyme and cook for 10 seconds to release its fragrance.
• Pour the onion mixture over the toasted bread. Add 3/4 cup of the Parmesan and toss well.
• In a medium bowl, whisk together the milk, eggs, and nutmeg. Pour the milk mixture over the bread and toss well.
• Butter a 9 by 13-inch baking dish with the remaining 1 tablespoon butter. Arrange the toasted bread evenly in the baking dish. Pour the custard evenly over the bread. Scatter the blue cheese and the remaining 2 tablespoons Parmesan over the top. Bake until the bread is golden brown and crispy on top and a thin knife blade inserted into the custard comes out almost clean, about 30 minutes. Remove the dish from the oven and let cool for 15 minutes. Cut into individual servings and serve warm.
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
• Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. *See Chef's Notes

HONEY SPICED BREAD

Steps:

• 1. In a saucepan over low heat, cook and stir brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat. In a large bowl, combine dry ingredients. In another bowl, combine the eggs, honey, oil and brown sugar mixture; mix well.
• 2. Stir in dry ingredients just until moistened. Pour into a greased 8x4 loaf pan. Bake at 350F for 55-60 or until a toothpick inserted in middle comes out clean (cover with foil if top browns too quickly). Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over bread. makes 1 loaf