Lunch: Raisin-Honey Milk Bread Recipe | MyRecipes

Recipe by David Bonom The fat from the whole milk keeps the bread moist, and its natural sugars (along with the honey) create a golden crust.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Raisin-Honey Milk Bread Recipe | MyRecipes

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

1 cup warm whole milk (100 ° to 110 °)
1/4 cup honey, divided
1 package dry yeast (about 2 1/4 teaspoons)
2 large egg yolks, lightly beaten
3 1/2 cups all-purpose flour, divided (about 15 3/4 ounces)
1 cup raisins
1 teaspoon salt
Cooking spray

Instructions

Combine milk, 1 tablespoon honey, and yeast in a large bowl, stirring with a whisk; let stand 5 minutes. Stir in remaining 3 tablespoons honey and yolks.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 3 cups flour, raisins, and salt in a large bowl. Add milk mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85 °), free from drafts, 75 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Shape dough into a (9 x 4-inch) oval; place dough oval on a baking sheet coated with cooking spray. Cover and let rise 55 minutes or until dough is doubled in size.
Preheat oven to 350 °.
Bake at 350 ° for 30 minutes or until browned and loaf sounds hollow when tapped. Cool on a wire rack 20 minutes before slicing.

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