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.
Chicken and Walnut Salad with Honey Yogurt Dressing
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
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.