Honey Bread

I found this recipe via @williamcooks on twitter. He posted this recipe at about the same time I was considering baking bread.  I saw it and jumped on it.  You can find the original recipe posted here on Epicurious. I’ve posted a half batch with my changes.

I made the dough into a mini loaf (to accommodate my tiny Japanese oven) and buns. The buns turned out great.

It looks good on the outside...
It looks good on the outside...
Looks good on both outside and inside...
Looks good on both outside and inside...

Since it is a dense bread and that fact is stated in the recipe I should have just stuck with buns.  The top of the loaf got rather brown quickly and the middle didn’t have a chance to cook properly.

Not so great on the inside.
Not so great on the inside.

Honey Bread

Epicurious  | July 2009

by Marcus Samuelsson

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

1/8 cup canola oil
3/4 tbsp yeast (the original recipe has a mistake on it so I guessed)
1 1/4 cups warm water
3 1/2 cups all-purpose flour (I used 1 cup whole wheat and a couple of tbsps of bran)
1/2 tablespoon salt
1/3 cup honey (I used
ume honey)

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 (so messy). Don’t knead on the counter – they honey makes a huge mess!

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 two 9 x 4-inch loaf pans. If you have a small Japanese oven (think the smallest microwave you’ve ever seen) go for buns instead.  Punch down the dough and transfer to a floured work surface.   Knead for 5 minutes. Divide the dough in half and shape into loaves. Place in the prepared pans, cover with plastic wrap, and let rise for 20 minutes.

Preheat the oven to 400°F. Place the pans in the oven and bake until the tops are golden, about 25 to 30 minutes (my oven took 15-20min). Invert the pans onto a cooling rack and let sit for 5 minutes, then remove the pans and let cool.

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