Tag: honey

Bread with Orange Blossom Honey

Bread is one of my favorite gifts to make for others, and this recipe has been a huge hit. If you don’t have honey, just simply substitute honey for 1/3 cup sugar. I like the honey recipes not only because I have a lot of honey, but because it’s healthier and adds a bit of a different flavor to the bread. Though the honey in more noticeable in bagels and rolls, you still get some of the flavor, and the bread isn’t as overall sweet as it would be with the sugar. I doubled the recipe and made 2 loaves at once.

  1. Mix together in a bowl, bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour. Add 2 cups flour, 3 Tbsp Orange Blossom honey, and 2 Tbsp oil. Mix by hand or with a dough hook until dough comes together. Knead until elastic.
  2. Place in an oiled bowl, turn over, cover with a hand towel, and let rise until doubled in size, about 1 hour.
  3. Grease a 9×5 bread pan.
  4. Punch down the dough, kneed, and form into a loaf. Place in prepared pan, and let sit until doubled in size, about 45 minutes.
  5. About 10 minutes before bread has finished it’s second proof, turn oven to 350 F.
  6. Once risen, bake for 30 minutes. Let cool for 15 minute before serving
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Wildflower Honey Bread

Bread is delicious and I really like to make this recipe. I’ve been playing with honey and baked goods, and I’m still shocked by how the flavor of the honey is so prevalent in the item. I used a local honey made from bees eating only wild flowers, and the floral flavor was very present in this bread. My starter is starting to get more sour, so my bread wasn’t as pleasant as usual.

  1. Mix together in a bowl, 1 cup of starter (if you don’t have starter bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour), add 2 cups flour, 3 Tbsp wildflower honey, and 2 Tbsp oil.
  2. Mix by hand or with a dough hook until dough comes together. Knead until elastic.
  3. Place in an oiled bowl, turn over, cover with a hand towel, and let rise until doubled in size, about 1 hour.
  4. Grease a 9×5 bread pan. Punch down the dough, kneed, and form into loaf. Place in prepared pan, and let sit until doubled in size, 1 to 2 hours.
  5. Heat oven to 350 F. Once risen to 1/2 to 3/4 of the pan full, bake for 30 minutes. Let cool for 15 minute before serving

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Christmas Holiday Ham

I am a Ham Lover. We’ve had just about every type of ham you can get, and they always turn out well if they are cooked enough with a good glaze. When I was growing up, we always got a 5 lb canned ham. But over the years, even the price of canned ham has risen, which has led us to try spiral cut hams, pre-cooked & sliced hams without the bone, ham steaks, and we’ve even done a roast for Christmas! Ham is the tradition, and I personally never miss out on a holiday where I can have a nice ham.

I do like spiral cut hams, but it’s very important to cook them “low and slow” because you want the internal temp to come high enough to melt the internal fat. It is also important to remove it from the glaze once it’s finished cooking, because the fat will re-solidify and ruin your remaining ham if you don’t remove it from the fat and bone after you finish eating. Some people don’t like canned hams because they seem fake or overly processed, and though that is a good concern and it doesn’t look like real ham anymore, it also has less fat and tends to be an easier eat if you have bad teeth or want a meal that requires less chewing. Processed ham steaks are definitely less food than the other types. They also tend to be a mix in textures being mostly ham-like with it having pieces that seem less processed than canned hams. Each type of ham has a draw back to different people, however most of the problems arise in how the meat is prepped and cooked.

Though it seems old fashioned, I always go with the honey and brown sugar glaze even for my non-holiday hams. I find the sweetness to go so well with the savory aspect of the ham. But, for Christmas, we also top our ham with pineapple and cherries, so when we make up the glaze we also add a bit of acidity by adding some pineapple juice to the honey brown sugar. The acidity does really well to compliment the saltiness of ham. When we make our glaze, we usually do 1:2 Honey to brown sugar. When we make our Christmas ham, we usually go for 60% brown sugar, 30% honey, 2% cherry juice and 8% pineapple juice. You are looking for a consistency where the glaze is mostly solid and won’t run completely off the ham. If it is too liquidy, add more brown sugar and honey, and stir well.

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