Honey Recipes--Number Three

Honey Whole Wheat Bread: 8 to 9 cups whole wheat flour; 1/2 tsp. salt; 2 pkgs. yeast; 3 cups water; 1/4 cup honey; 6 tbsp. butter. Mix 3 cups flour, yeast and salt in large bowl. Heat water, honey and butter to lukewarm. Gradually stir into flour and beat well for two minutes. Add 1 cup flour and beat. Stir in enough flour to make a stiff dough. Turn onto floured surface. Cover and let rest for 10 minutes. Knead until smooth and elastic. Place in greased bowl, turn to grease top, cover and let rise until doubled in bulk. Punch down, divide into loaves, put into pans and let rise again, until doubled. Bake at 400 degrees for 10 minutes then 350 degrees for 30 minutes. This makes 4 small loaves or two large ones.

Potato Bread: 2 pkgs. yeast; 3/4 cup warm water; 2 tbsp. honey; 1 tbsp. salt; 1 cup milk; 1/4 cup butter; 1 1/2 cups mashed potatoes; 2 eggs, lightly beaten; 6 to 7 cups flour. Dissolve yeast in water; add honey and salt. Add milk and butter to mashed potatoes; beat until smooth. Add eggs and beat until combined. Cool to lukewarm. Stir into yeast mixture. Add flour, 1 cup at a time, stirring well to combine. Turn out onto floured board and knead until smooth and elastic, kneading an additional 1 1/2 cups flour if needed. Shape into a ball, place in a large, greased bowl, turning to grease top. Cover and let rise until doubled in bulk. Punch down, turn onto lightly floured surface, knead to distribute air bubbles, divide dough in half. Shape into two loaves. Place in lightly greased 9x5 inch loaf pans. Cover and let rise until doubled. Bake in 400 degree oven for 45 minutes or until sounds hollow when rapped with knuckles. Turn out of pans immediately and cool on rack. Makes 2 loaves.

Honey Raisin-Oatmeal Bread: 2 pkgs yeast; 1/2 cup warm water; 2 cups warm milk; 1/4 cup honey; 1/3 cup shortening; 2 tsp. salt; approximately 6 cups flour; 2 1/2 cups oats; 1 cup raisins; vegetable oil. Dissolve yeast in warm water. Pour milk with honey, shortening and salt. Stir in 2 cups flour. Add yeast mixture, oats and raisins. Stir in enough additional flour to make a soft dough. Knead until smooth and elastic. Shape dough into a ball and place in a large, greased bowl, turning once to grease top. Cover, let rise in warm place until it is doubled. Punch dough down. Cover and let rest 10 minutes. Divide dough in half. Shape into loaves and place in loaf pans. Brush lightly with oil. Cover and let rise until double. Bake in preheated 375 degree oven for 35 to 40 minutes. Remove from pans, brush with melted butter while still hot. Cool completely. Makes 2 loaves.

Honey Caramel for sweet rolls: Spread 1/2 cup brown sugar over bottom of 9x13 cake pan. Drop 1/4 cup honey by teaspoonfuls here and there on brown sugar. Warm in oven until honey softens. Place cinnamon rolls on caramel, let rise and bake.

Swirled Honey Coffee Cake: 4 to 5 cups flour; 2 pkgs. yeast; 1 cup milk; 1/2 cup granulated sugar; 1/2 cup butter; 1 tsp. salt; 2 eggs; 1 1/4 cup raisins; 2/3 cup chopped pecans; 2/3 cup honey; 1/3 cup packed brown sugar; 1 tsp. ground cinnamon. In mixing bowl stir together 2 cups flour and the yeast. Heat milk, granulated sugar, butter and salt just until warm, stirring until butter almost melts. Add to dry ingredients; add eggs. Beat at low speed of electric mixer 1/2 minute, scraping sides constantly. Beat 3 minutes at high speed. By hand or with the dough hook stir in enough remaining flour to make a soft dough. Continue kneading until the dough is smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise until double in bulk. Punch down and divide in half. Cover and let rest for 10 minutes. On lightly floured surfact roll half the dough to a 14x8 inch rectangle. In separate bowl stir rest of the ingredients together. Spread half this mixture on rectangle of dough to within 1/2 inch of the edges. Starting from long side, roll up jelly-roll fashion. Pinch edge to seal. Cut in 1 inch slices. Arrange two layers of pinwheels, cut side down, in greased 10 inch tube pan, staggering layers. Repeat with remaining dough to make a total of four layers in pan. Cover and let rise until double. Bake in 350 degree oven 40 to 50 minutes. Let stand 10 minutes. Remove from pan; cool on wire rack. If you wish drizzle cooled cake with powdered sugar icing: Stir 1 cup powdered sugar; 1/2 tsp. vanilla and enough milk to make icing of drizzling consistency. This is similar to monkey bread.

Minted Honey Banana Bread: 2 medium bananas; 1/4 tsp. extract of mint (optional); 2 tbsp. very soft butter; 2 cups sifted flour; 3 tbsp. honey; 1 tsp. baking soda; 1/2 cup sugar; 2 unbeaten eggs; 1/4 tsp. salt; 1 tsp. baking powder. Preheat oven to 350 degrees. Grease an 8x4 inch loaf pan. Mash bananas and add mint extract, honey, butter, sugar, eggs and salt. Mix by hand or mixer until well blended. Sift flour with baking powder and baking soda. Resift and gently fold into banana mix. Turn into loaf pan. Bake 45 minutes or until done. Let stand about 1 minute before turning out of pan to cool. Serve hot or toasted with butter and honey. Great for snacks, lunches, teas or suppers.