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Basic honey bread

Basic honey bread

This is my standard bread recipe which I've made for years. I've added honey and milk powder to give more flavour, and there are other variations listed below.


  • 1½ teaspoons dried yeast
  • 1¼ cups warm water
  • 1 teaspoons sugar
  • 2 tablespoons honey
  • 3 cups flour
  • 2 tablespoons butter, softened
  • 2 tablespoons milk powder, optional
  • 1 teaspoon salt


  1. Sprinkle the yeast over the warm water and stir in the sugar. Leave in a warm place for 15 minutes or until very frothy. Stir in the honey.
  2. In a food process fitted with a metal blade, put the flour, butter, milk powder and salt and process for 1 minute.
  3. With the motor running, gradually pour the frothy liquid down the feed tube until it is all incorporated and process for 1 minute.
  4. Turn the dough out on to a floured board and bring together. Place in a greased bowl and cover with greased plastic wrap. Set aside for 1 hour or until double in bulk. (If you want to make the dough by hand, mix the liquid ingredients with the dry, turn out on to a floured board and knead well for 10 minutes).
  5. Turn the dough out and knock back. Shape into a loaf and place in a greased 20cm x 10cm loaf tin.
  6. Cover with greased plastic wrap and leave in a warm place for about 30 minutes to 45 minutes until the dough is level with the top of the tin, or has doubled in bulk. Dust with flour.
  7. Bake at 220ºC for 30 minutes or until the loaf sounds hollow when tapped from underneath. Turn out on to a cake rack to cool.

Cooks Tips

- Use half wholemeal and half plain flour. - Add ½ cup linseeds. - Add chopped and fried bacon, parsley and ½ cup finely diced cheese. - Omit the honey and add treacle. - Add chopped herbs. - Dust the top with oatbran. - Divide the dough in half and place both halves in the tin. This was my favourite bread as a child - there was always a fight as to who got the soft part in the middle when the loaves were split. - Make the dough into rolls. Bake at the same temperature for about 15 minutes. - Glaze the bread with milk for a deeper colour. - Bake the dough on a greased tray on the shape of a round. This is called a cob loaf. - Divide the dough into 3 even pieces. Roll them into long sausages and plait. Bake in the tin or on a tray.

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