#52 - Honey Bread Loaf

If you are looking for a bread recipe that does not require butter, egg or even milk, you have found it! This is the soft & yummy Honey Bread Loaf that I always turn to when I am running out of ingredients in my pantry. This recipe is so easy that even a beginner will have no problem with it at all.

The bread you will get is slightly sweet (not too sweet) and you will be able to taste the honey but it is not overpowering at all. Fresh or lightly toasted, the bread taste just as good!

***************

Free printable version of recipe - Click here

Ingredients

Water – 220g

Raw Honey – 60g

Caster Sugar – 20g

Salt – 5g

Bread Flour, sifted – 375g (up to 2 tbsp more, if necessary)

Yeast – 6g

Corn Oil – 20g

Method

1. Pour water into the bread barrel.

2. At each corner of the bread barrel, add in honey, sugar and salt.

3. Add in bread flour on top of the wet ingredients. Make sure the wet ingredients are well covered by the flour.

4. In the center of the flour heap, make an indentation and add in the instant dry yeast. Cover up the yeast with the flour.


5. Secure bread barrel in the bread machine.


6. Select "Custom Procedure" function on your bread machine (On my Donlim T15A Breadmaker, I selected function "21") and input the following settings before selecting "Start".

First kneading - 20 minutes

First proofing - 1 hour

Second kneading - 30 minutes

Second proofing - 1 hour

Baking - 1 hour


7. 10 minutes after first kneading, you should see the dough being formed. Add in corn oil at this stage before continuing the process. Keep an eye on the kneading of the dough. You may add in more bread flour (up to 2 tbsp) to achieve the right consistency (dough should not be sticking to the bottom/side of bread barrel)


8. After second kneading (before the dough undergoes second proofing), paused the machine and remove the kneading blade from bread barrel. Continue with second proofing and baking.

9. When bread is ready, remove bread barrel from the machine immediately. 

12. Transfer the bread to cooling rack to allow it to cool completely before slicing and serving. 

#39 - Honey Lemonade Popsicles

Just what I need to beat the heat outside! Are you frustrated with the recent hot weather like I am? I am sure we are all craving for something cold, cooling and yummy to bring the heat down a little. Try this! This is one of my favourite popsicle flavour so far. Sweet & tangy all at the same time! 

My hubby loves this recipe so much that he is constantly bugging me to make more these beautiful little things. The only thing he hates about them is the waiting time. Having to wait overnight while they freeze up is such a torture. What can I say? Good things are worth waiting for, aren't they?

The best part of this popsicle is that you are not restricted by the choice of fruits. You do not have to use the fruits I recommended. You may replace it with other fruits that you preferred (eg. oranges, peaches, mangoes etc). It is the magical blend between the honey and the lemonade that gives you the sweet yet tangy taste that is so addictive! 

I am so heading into my kitchen and making another batch of this NOW!  

***************

Recipe: Adapted and modified from here

Servings

6 Popsicles (depending on size of the mould)

Ingredients

3/4 cups Water

4 Tbsp Honey

1/2 cup Lemon Juice

Zest of 2 Lemons

1 Kiwi, sliced

2 - 4 Strawberries, sliced

12 Blueberries

Method

1. Combine water, honey, lemon juice and lemon zest in a liquid measuring cup. Stir well to ensure that the honey is fully dissolved into the lemonade. 

2. Distribute the fruits (kiwi, strawberries and blueberries) among the popsicles moulds. 

3. Pour lemonade mixture into the popsicles moulds. 

4. Freeze popsicles for at least 6 hours (or overnight) until the popsicles are firm. 

5. To remove popsicles from their moulds, dip moulds in glass of water for 10 seconds. This will ensure the popsicles come out smoothly from the moulds. Serve while popsicles are firm.