Honey's Butter - Recipes

Buzz-worthy Recipes

Enjoy these fan favorite “Honey’s Butter” bread recipes. Share your unique favorite bread recipe and if chosen you could win a free jar of your choice of Honey’s Butter!

3 C whole wheat flour

1/3 C honey

1 Tbsp. salt

¼ cup shortening

2 pkgs. Or 2 Tbsp. yeast

2 ¼ cups warm water

3-4 cups all-purpose flour

3 Tbsp. butter, melted

Whole Wheat Bread

Mix whole wheat flour, honey, salt, shortening and yeast in a large bowl. Add warm water. Beat with a mixer 3 minutes, scraping bowl frequently. Beat on medium speed for 1 minute stirring frequently. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth (10 min). Place in a greased bowl. Turn dough to grease other side of dough. Cover and let rise in a warm place until double (45 min). Grease 2 loaf pans.

Punch down dough and divide in half. Flatten dough for each loaf into a rectangle with your hands or a rolling pin. Roll dough tightly starting from the narrow end. Place dough with seam side down in the pans. Brush lightly with butter. Let rise until double (about 30 min). Place in oven at 375 degrees and bake for 40-45 min or until loaves are golden brown and hollow-sounding when tapped. Remove from pans and cool. Makes 2 loaves. Serve with Cinnamon or Pecan flavored “Honey’s Butter”

6 Cups flour

2 pkgs. Or 2 Tbsp yeast

2 tsp. salt

1 Tbsp. sugar

¼ tsp. baking soda

2 Cups milk

½ cup water

½ cup cornmeal (to coat pan)

English Muffin Bread

Combine 3 cups flour, yeast, salt, sugar and soda in a large mixing bowl. Heat milk and water until very warm. (120 degrees). Add dry ingredients and beat well. Stir in the rest of the flour to make a stiff batter. Spoon into two loaf pans that have been well greased and sprinkled with cornmeal and sprinkle the top with rest of cornmeal. Cover and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 min. Remove from pan and cool Makes 2 loaves.

Serve with Strawberry-Rhubarb or Huckleberry flavored “Honey’s Butter”

2 pkgs. Or 2 Tbsp. yeast

1 cup warm water

5 cups flour, unsifted, divided

¾ cup evaporated milk

1 ½ tsp. salt

1 egg

1/3 cup sugar

¼ cup butter, melted

1 cup butter, chilled

1 egg, beaten with 1 Tbsp. water

Croissants

Sprinkle yeast over warm water in large bowl. Add 2 cups flour, evaporated milk, salt, egg, sugar and melted butter. Beat until smooth. In separate bowl, cut chilled butter into remaining flour until butter particles are the size of peas. Pour yeast batter over the top. Fold in until all flour is moist. Cover bowl with plastic wrap. Chill 3 hours. Dough may be refrigerated up to 5 days.

Work dough as little as possible. Divide in half, keeping other half cool until ready to work. Knead 6-7 times and roll ¼ of the dough into a ¼ inch thick circle on a floured board. Cut dough circle into pie-shaped wedges. Roll each loosely towards point. Place on an ungreased cookie sheet. Cover lightly. Let rise until doubled. When doubled, brush with egg and water mixture. Bake in oven preheated to 400 degrees for 12-15 min. Makes 3 dozen.

Serve with Pecan or Cinnamon flavored “Honey’s Butter”.

1 pkg. or 1 Tbsp yeast

2 cups warm water

1 Tbsp shortening

1 Tbsp sugar

2 tsp salt

6-7 cups flour

Pita Bread

In a mixing bowl, dissolve yeast in warm water. Blend in shortening. Add sugar, salt and flour. Knead dough until no longer sticky. Add more flour if needed. Place in a greased bowl. Cover and let rise in a warm place 30-40 min. Divide dough into 24 pieces. Work into smooth balls. Let rest 20 minutes. Preheat oven to 450 degrees. Flatten balls. Roll into a 7-inch circle, turning ¼ turn once. Do not stretch, puncture or crease. Place on an ungreased cookie sheet. Bake 3-4 minutes until dough puffs. Turn and bake 2 minutes more. Makes 24 rounds.

Serve with Strawberry-Rhubarb or Huckleberry flavored “Honey’s Butter”.