Tag Archive | Honey

Honey White Bread

Honey White Bread
Yields 1 Loaf

This easy loaf has the subtle tang of honey, making it the perfect slice for your morning toast.

Ingredients:
1 ¼ c warm milk
3 tablespoons unsalted butter
5 tablespoons honey
1 ¾ teaspoons active dry yeast (1 package)
3 c bread flour
¾ teaspoons kosher salt
1 teaspoon warm water

Directions:
1. In a large bowl, combine milk, butter, 1 tablespoon of honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Add another 3 tablespoons honey and 1 c flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
3. Coat a 9×5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350’F.
4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

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Chicken and Walnut Salad with Honey Yogurt Dressing

Chicken and Walnut Salad with Honey Yogurt Dressing

Ingredients:
1 c cooked chicken
1/2 c low-fat yogurt
2 tsp honey
2 Tbs salsa
1/2 c cherry tomatoes
1 Tbs walnuts, chopped
2 c lettuce, torn or chopped
1 tsp olive oil
1 tsp balsamic vinegar

Instructions:
1. Dice the chicken and set aside.

2. In a small bowl, mix yogurt, honey and salsa. Add chicken and stir gently.

3. Cut the tomatoes in half and set aside. Put the lettuce in a medium bowl and sprinkle with the olive oil. Toss gently to coat the leaves with the oil. Sprinkle with the balsamic vinegar and toss again.

4. Top the lettuce with chicken and tomatoes and add the walnuts.

Recipe: Sweet Potato Casserole

Sweet Potato Casserole
(makes about 10 servings)

Sweet Potato Casserole

Ingredients:

Casserole:
2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans

How To:

  1. Preheat oven to 350`. Set aside a 2qt. casserole dish.
  2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
  3. Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
  4. Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
  5. Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
  6. Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
  7. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

If you like my Sweet Potato Casserole, you’ll love my other recipes