I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on […]
Tag: homestyle baking
Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! […]
It’s no secret that Jeff and I love a good wine/beer/whisky/cider tasting……ok let’s just say we love to sample anything with alcohol! We’re a good time, what can I say?!? Niagara-on-the-Lake and The Niagara Wine Trail are among our local favorites because they have SO much variety. From wine, to cider, to beer, and whisky…you name it, we’ve tried it! But did you know there’s a NEW way to get your tasting on in Buffalo???? Stop what you’re doing and make a beeline to Lilly Belle Meads for a one of a kind tasting experience!
After a few samples, I think it’s safe to say we found the areas next craft beverage trend! Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. Also known as “honey wine”, this “drink of the gods” is thought to be the worlds oldest alcoholic libation.
Some meads taste more like a beer, and some taste more like a wine, but owner and local beekeeper Patricia Marshall was able to steer us both in the right direction. On most days you can find either her or her husband Joe behind the bar. She was so friendly, helpful and super knowledgable about the entire process. You can tell that this husband and wife team is beyond passionate about their work, which I loved. BTW….Pro Tip: You’re gonna wanna order snacks!! These meads are no joke with an alcohol content of up to 14%. You just might get a little buzzed! (do you see what I did there?!?) Order the pretzel bites and thank me later!!
After sampling just about one of EVERYTHING on the menu, we left with a bottle of Bobby and Bee Blu in hand, and also a jar of local honey from Bee Country, home based in Darien,NY. Which leads me to our next recipe, Milk and Honey Bread! This super simple, 6 ingredient bread is absolutely everything!! Milk and Honey Bread is a basic bread recipe that is perfect for beginners. A from scratch bread that is delicately sweet in flavor, rises high, and bakes up perfectly moist every time. And I know you have all these ingredients in your pantry right now. It’s a no brainer! This one will be your new favorite!
Here’s all you’ll need: yeast, milk, honey (preferably from Lilly Belle!), butter, salt, and flour.
All you bread making newbies out there, don’t be scared!! I’ll walk ya through all the steps. We’ll start by heating the milk. I’m not here to be fancy and use a thermometer or a saucepan on the stove. I told you we’re keeping it basic. Place the milk in a microwave safe container and heat for 30 seconds. Give it a stir and pop it back in for another 30. Now stir in the yeast. Let it sit for about 5 minutes to allow the yeast to activate (basically it will start to look a little bubbly…but if anyone asks that’s activating your yeast!)
Meanwhile, melt the butter. Add the milk and yeast mixture, then stir in the honey and salt. Did I mention this recipe is also easy to doubled?!? That means you can have TWO loaves of deliciousness cooking at once!! Sign me up!!
With a hand mixer, blend in two and a half cups of flour on low speed. Beat until smooth. Milk and Honey bread is perfect for beginners because it doesn’t require a bread machine. We’re going back to the basics and doing this all by hand.
Add the remaining flour by hand. Here’s where the muscle comes in. Knead the dough by hand until smooth and elastic. You can knead it in the bowl or on a lightly floured surface. Whichever works better for your technique! Basically you’re just punching down the dough, flipping it over, and trying to suck up all the flour as you go. You know who make the best kneaders….kids!! Grab a small child and let them go at it. I know it’s summer break and they’re bored. You deserve a break anyways!!
Place the dough back in the bowl, cover (with a dish towel or plastic wrap) and let rise in a warm place (think stovetop or countertop, any place that’s out of the way) for one hour. The dough will double in size.
Lightly punch down the dough. I don’t wanna see any bruised knuckles!! Spray a 9X5″ loaf pan with cooking spray. Form the dough into a loaf shape and place it in the loaf pan. Cover and let rise again til doubled. This time you’ll only need about 30 minutes. Bake uncovered in a 375 degree oven for 15 minutes. Loosely cover with foil and bake for an additional 15-20 minutes or until golden brown. The little foil tent will keep the bread from getting too brown.
Remove from the pan and cool on a wire rack. Serve warm or cold with butter and additional honey! But we all know fresh from the oven is the right thing to do. You better go with that second loaf because this one will be gone in a blink! Take your bread making to the next level with our Cheesy Beer Bread!
Milk and Honey Bread
- 1 packages active dry yeast (about 3 teaspoons)
- 1-1/4 cups warm milk
- 1/4 cup honey
- 2 tablespoons butter, melted
- 1 teaspoons salt
- 4-1/4 cups all-purpose flour
- Step 1 Place the milk in a microwave safe container and heat for 30 seconds. Stir and microwave for an additional 30 seconds. Mix in the yeast. Let the mixture sit for about 5 minutes.
- Step 2 Melt the butter. In a large bowl, combine the milk and yeast mixture along with the butter, honey, and salt. Blend in two and a half cups of flour with a hand mixer on low speed. Beat until smooth.
- Step 3 Add the remaining flour by hand. Knead the dough, on a lightly floured surface, until smooth and elastic, about 6-8 minutes.
- Step 4 Place the dough back in the bowl, cover and let rise in a warm place for one hour. The dough will double in size.
- Step 5 Lightly punch down the dough.Spray a 9X5″ loaf pan with cooking spray. Form the dough into a loaf shape and place it in the loaf pan. Cover and let rise again til doubled, about 30 minutes.
- Step 6 Bake uncovered in a 375 degree oven for 15 minutes. Loosely cover with foil and bake for an additional 15-20 minutes or until golden brown.
- Step 7 Remove from the pan and cool on a wire rack. Serve warm or cold with butter and additional honey! Enjoy!!
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If you love to hit the bread basket during dinner then this recipe is for you! Our Light & Flaky Biscuits bake up soft and buttery in a matter of minutes! A few simple ingredients (that you probably already have on hand) are all that’s […]
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Amish Cinnamon Bread is sure to be a hit! You’re gonna fall in love with this easy, no knead, quick bread. This sweet bread is tender and moist, loaded with cinnamon swirls and then topped with even more cinnamon and sugar. Soft in texture and dare I say, cake-like even, this delicately spiced bread is perfect for breakfast, dessert, or just about any time in our house! Our easy to follow instructions will have you cutting off a thick slab in no time.
Here’s all you’ll need: butter, sugar, egg, buttermilk, flour, baking soda, and cinnamon.
Let’s start by creaming the butter, 1 cup of sugar, and egg. In a large bowl blend with a hand mixer on medium low speed. I nuked my butter in the microwave for 30 seconds to soften. This girl never has the time to soften her butter! Maybe someday when I’m retired I’ll just sit around all day waiting for butter to soften.
Next mix in the baking soda, buttermilk, and flour. I added the milk first and then mixed in the flour 1/2 a cup at a time. The batter will be thick! If you don’t have buttermilk on hand, you can use this handy trick. Add a tablespoon of lemon juice or white vinegar to a cup of milk and let sit for 5-10 minutes. Voila! You now have a buttermilk substitute. And I promise you won’t taste the lemon juice or the vinegar. Really!
Now pour half of the batter into a greased loaf pan. This one’s an 8″ X 4″ size. You can use a 9″ X 5″ as well and adjust the baking time. Spread the batter so it’s nice and even.
Meanwhile combine the cinnamon and 1/3 cup of sugar in a small bowl. Mix it all up! Sprinkle about 3/4 of the cinnamon sugar mixture on top of the batter. Save the remainder of it. We used to sprinkle cinnamon and sugar on our toast at my Grandma’s house as kids. We loved it so much that she even gave us our own little cinnamon sugar shaker to use!
Top with the remaining batter. Spread with a spatula to smooth. You can easily double this recipe and make two loaves of Amish Cinnamon Bread. One to keep and one to share! Or both to keep…I’m not here to judge!
Sprinkle with the remaining cinnamon sugar mixture. Then very carefully swirl with a knife. Place the knife all the way into the batter. Don’t forget we’re swirling that middle layer too! I dragged my knife across short ways and long ways a bunch of times to get this little swirl pattern that I have going here. But you can get all twisty and silly if you want. March to the beat of your own drum! Don’t worry too much about how it looks. It will all blend together while baking.
Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. 8″ X 4″ pans will be more towards the 55 minute mark. If you’re using a bigger loaf pan like a 9″ X 5″ you’ll be more on the 45 minute end. Remove from the oven and cool in the pan for 20 minutes. Serve warm or cold. Slather with butter or eat it plain. Amish Cinnamon Bread is pretty fabulous any way you slice it!
Amish Cinnamon Bread
- 1/2 cup butter, softened
- 1 cups sugar
- 1 eggs
- 1 cups buttermilk
- 2 cups flour
- 1 teaspoons baking soda
- Cinnamon/sugar mixture:
- 1/3 cups sugar
- 1 teaspoons cinnamon
- Step 1 In a large bowl, cream butter, 1 cup of sugar and the egg.Mix in the baking soda, buttermilk, and flour.
- Step 2 Pour half of the batter into a greased 8″ X 4″ loaf pan.
- Step 3 Combine the cinnamon and 1/3 cup of sugar in a small bowl. Sprinkle 3/4 of the cinnamon sugar mixture on top of the batter.
- Step 4 Top with the remaining batter. Sprinkle with remaining cinnamon sugar mixture. Gently swirl with a knife.
- Step 5 Bake in a 350 degree oven for 45-55 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool in the pan for 20 minutes. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
If you’re excited about this recipe, then you’ve gotta try our Big, Fat, Oeey, Gooey Cinnamon Buns!!!
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