CRUNCHY GRANOLA RECIPE HONEY RECIPES

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BUTTERMILK HONEY BREAD RECIPE | ALLRECIPES



Buttermilk Honey Bread Recipe | Allrecipes image

A tangy and delicious bread. I have gotten compliments on this bread wherever I take it!

Provided by Kathleen Lloyd

Categories     White Bread

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 loaves

Number Of Ingredients 8

1 ½ (.25 ounce) packages active dry yeast
1 teaspoon white sugar
¾ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 ½ cups all-purpose flour

Steps:

  • In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  • Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl. Add salt and two cups of the flour. Whisk well to combine. Add the remaining flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes.
  • Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees F).
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

Nutrition Facts : Calories 147.8 calories, CarbohydrateContent 29.1 g, CholesterolContent 3.2 mg, FatContent 1.4 g, FiberContent 1 g, ProteinContent 4.2 g, SaturatedFatContent 0.7 g, SodiumContent 307.9 mg, SugarContent 3.2 g

SOFT AND CHEWY GRANOLA BARS - INSPIRED TASTE



Soft and Chewy Granola Bars - Inspired Taste image

These homemade granola bars are so much better than what you can buy at the store, especially since you can substitute for your favorite dried fruit or nuts. While these are very simple to make, there is a 2-hour wait for the bars to firm up enough to cut. Feel free to add your favorite dried fruit, nuts or chocolate to these – it’s completely up to you. Since we use a 1/3 cup of honey, we like to splurge on higher quality honey.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes 12 bars

Number Of Ingredients 9

2 1/2 cups (230 grams) old fashioned rolled oats
1/2 cup (80 grams) whole almonds, coarsely chopped
1/3 cup (113 grams) pure honey
1/4 cup (56 grams) unsalted butter, cut into pieces
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1/2 cup (60 grams) dried cranberries, coarsely chopped
1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips

Steps:

  • Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 8-inch or 9-inch square pan with aluminum foil or parchment paper.
  • Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.
  • Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.
  • Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will  melt a little. This is fine, they turn into glue and help to hold the bars together.
  • Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.
  • Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.
  • Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.

Nutrition Facts : Calories 210, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 3 g, SugarContent 16 g, FatContent 10 g, SaturatedFatContent 4 g, CholesterolContent 10 mg

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