Saturday, 22 November 2014

Honey Bread

The weather here is so predictable ... sunny in the morning but raining heavily in the afternoon for the past few days.  Making me feel kinda moody too.

Well, toying what to bake on my weekend .... let's see ..
Cupcakes? Nah ... don't feel like having butter creamy stuff.
Muffin?   Just baked Jam-Doughnut muffin.
Bread? Hmm ... should I .. should I not ...
To be honest,  I still have not cultivated my fond interest in bread baking even though I've tried twice.

I've bookmarked this bread recipe which I love the lovely design.

Okay!  Better to get things started on a sunny morning before it rain in the afternoon ... hee ... hee! It's time for playdough with some flour ^-^! As only 2 of us, I halved the recipe and made only the wheat design portion.

Freshly baked ^-^!


Should have shaped it longer and
thinner .. looks like pineapple?  Hee hee!

Honey Bread
Recipe source: Seasons and Suppers
I halved the recipe below my slightly modified version :

Ingredients
90ml cup warm water
1 teaspoon instant or dry active yeast
250 gm all-purpose flour
2 tablespoons vegetable or canola oil
1 tablespoon honey
Pinch of salt

Instructions
Add yeast to warm water, stir and allow to sit for a few minutes. In a large bowl, or the bowl of a stand mixer fitted with a dough hook, add the flour.

Add the yeast/water mixture, the honey, oil and salt. Mix the dough until it comes together, adding a bit more water or flour, as necessary, then knead by hand or with your dough hook, into a soft, smooth dough. (I added about 2 tablespoons of water as the dough rather dry)

Place the dough into a greased bowl, cover with plastic wrap and let it rise in a warm place until it has doubled in size, about 30-60 minutes.


When the dough has doubled, place on a lightly floured surface and knead for a minute or so.
Divide the *dough and roll with your palms to shape it to oval shape and knead/adjust the design.
* 6 : 50g each
   3 : 30g each
   Remaining for ribbons

To make the wheat, use some clean kitchen scissors to snip v-shaped.
Place onto a parchment lined baking sheet.


Coat with a mixture of  1 tablespoon honey and 1 teaspoon of oil.

Bake in a preheated oven at 180°C until golden and cooked through, about 15 - 17 minutes.
Enjoying my brunch at my cosy corner. 

Really nice! The sweet crunchy crispy crust and tasty soft inside ! Love it ^-^


I am submitting this post to Best Recipes for Everyone (November 2014 Event: My Bread Story) hosted by Fion (XuanHom's Mon Kitchen Diary).

10 comments:

  1. Looks good with the golden brown colour. Honey sounds yummy too. Err.....from my glance on your 5th pic...it looks like hair brush..... lol...enjoy your weekend!!

    ReplyDelete
  2. Mel, you're right ... it also looks like squash racket ... lol.
    you too have a nice weekend^-^!

    ReplyDelete
  3. Hi Karen, interesting design bread, must be fun making them! Sorry for not visiting lately as have been really busy. Have a lovely weekend!

    ReplyDelete
    Replies
    1. You too have a lovely weekend, Cheryl ^-^!

      Delete
  4. Haha, I thought that is fish when I saw the first pic...your bread design looks so nice, Karen! Have a great week ahead!

    ReplyDelete
    Replies
    1. Hee hee ! ... I'm still a newbie in bread baking ... you too have a great week ahead ^-^!

      Delete
  5. Karen, I love the shapes! Nice to eat too ya? hee..hee..

    ReplyDelete
    Replies
    1. Hi Phong Hong, hee ... hee.. yes I like the slightly sweet crust and soft inside. This recipe is pretty easy to attempt, think next time I'll add some ham & cheese ^-^

      Delete
  6. The shape of this bread is special. It is always great to enjoy freshly bake bread.

    ReplyDelete
  7. yes,yes!so special!nice making this bread,Karen :)

    ReplyDelete

Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.