Roger Patterson's Honey Recipes

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Fruit Bread (00052)

1 lb plain flour
½ level tsp salt
1 oz lard
½ oz fresh yeast (or 1 level dsp dried yeast and 1 level tsp caster sugar)
½ pint tepid milk
2 tbsp liquid honey
4 oz currants

Sift the flour and salt.
Rub in the lard.
Cream the fresh yeast with a little tepid milk then stir in the rest of the milk.
Or if you are using dried yeast, mix with sugar and sprinkle on top of tepid milk.
Leave for 15 mins.
Make a well in the centre of the flour and stir in yeast liquid and honey to make a soft dough.
Turn out onto a lightly floured board and knead for 10 mins.
Lightly oil the inside of a large polythene bag.
Put the dough in the bag and leave in a warm place until the dough has doubled in size.
Knead currants into the dough.
Put dough into greased and floured loaf tin.
Bake in centre of preheated oven at 450° until it sounds hollow.

Honey Bread (00053)

2 ½ cups milk
1 tbsp salt
¼ cup butter
¼ cup liquid honey
1 packet dried yeast
¼ cup warm water
6 ½ cups sifted unbleached flour
2 tbsp wheatgerm

Heat milk to simmer.
Add salt, butter and honey, and stir until dissolved.
Pour into a large bowl and let cool to lukewarm.
Dissolve yeast in the warm water and set aside.
Add 2 cups of flour to the milk mixture and mix well.
Blend in the yeast.
Add 2 more cups of flour and beat thoroughly for 1 minute.
Add wheatgerm and mix well.
Mix in another 2 cups flour.
Dough should now be stiff enough to handle.
Sprinkle some of the remaining flour on a pastry board or cloth.
Turn dough onto it and knead until smooth and elastic, adding more flour if necessary.
Grease same bowl, and put dough in.
Cover with cloth and let rise until double in size.
Turn out onto floured board, cut in half and shape into 2 loaves.
Place in well buttered pans.
Let rise again in warm place for 45 mins.
Brush tops lightly with milk.
Bake at 350° for 45 mins.

Honey Bread (00054)

2 lb plain flour (brown or white)
1 ½ dsp liquid honey
1 ½ oz yeast
1 pint warm water
1 tsp salt
1 oz butter or margarine

Set flour to warm thoroughly in bowl.

To prepare yeast:
Take a warm bowl, cream together honey and yeast.
Add a little of the warm water, cover and set aside in warm place.
This should become light and foamy in 10-15 mins.

Flour a teatowel and keep warm.
Take the flour and combine salt and fat.
Make a well in centre and add the rest of the water to the yeast mixture,
working this well into the flour.
Place dough in warm bowl, cover with teatowel and put in a warm place.
The dough will rise to twice its size.
Knead it thoroughly on warm floured teatowel until all stickiness disappears.
It is essential to carry out this operation quickly and lightly.
Then divide and return to warm place to double in size.
Put in oven at 475° for 10 mins, reducing to 425° for 10 mins, then 400° until cooked.

Orange Honey Bread (00055)

12 oz plain flour
3 level tsp baking powder
½ level tsp bicarbonate soda
1 tsp salt
4 oz butter
4 oz caster sugar
   grated rind of 1 large orange
7 tbsp liquid honey
1 egg
¾ pint orange juice
   chopped walnuts, almonds or cashews (if liked)

Sift dry ingredients together.
Cream butter, sugar and orange rind.
Slightly warm honey and mix it in.
Beat egg lightly and mix it in.
Add flour and orange juice alternately to the creamed mixture to make a fairly thick batter.
Blend well, and stir in nuts if used.
Turn into a large loaf tin (it should only half fill it).
Smooth the top and make a hollow in the centre.
Bake for about 1 hour at 325°

Honey Raisin Bread (00107)

2 ½ cups plain flour
3 tsp baking powder
½ tsp bi-carb soda
½ cup bran cereal
1 cup raisins - chopped
⅓ cup firmly packed brown sugar
½ cup walnuts - chopped
1 cup milk
2 eggs
⅓ cup honey
2 tbsp melted butter

Mix together flour, baking powder, soda, bran, raisins, sugar and nuts.
Combine milk, eggs, honey and butter.
Stir into dry ingredients and beat until smooth.
Pour batter into greased 22 x 12cm loaf pan.
Bake in moderate oven approx 1 hour or until done when tested.
Serve sliced and buttered.

Date Loaf (00108)

125 g margarine
1 ½ cups dates
1 tsp cinnamon
1 tsp mixed spice
1 tsp bi-carb soda
¾ cup boiling water
½ cup honey
1 ½ cups S.R. flour

Place margarine, dates, spices and soda in a bowl.
Add ½ cup water to honey and stir.
Add to ingredients in bowl and add extra ¼ cup water.
Stir until margarine is dissolved.
Stir in flour.
Bake for approximately ¾ to 1 hour.

The Bee, Hen and Aga Keepers Bread Recipe (00109)

(You need a breadmaker too...)

1 tsp dried yeast
500g strong bread flour   (a mixture of white, wholemeal, malted, spelt, rye, but at least half of white)
50g pumpkin seeds, sunflower seeds and linseeds     (optional)
1 generous tsp of runny or set honey
1 free range egg
   (No salt or fat!)

Make 350 ml of liquid with the egg and water.

Put the yeast in first and add the liquid last. Use the wholemeal dough programme.

When it "peeps" knead it a bit on an oiled surface with oiled hands (eg with sunflower, rapeseed or olive), then plonk it in a 2lb loaf tin.

Leave it to rise for a few hours
or put it in the fridge overnight if you've timed the dough to be ready in the evening.
In the morning it will have risen nicely so put it in the Aga (hot top oven) for 30 mins,
then turn it out and listen to it crackle as it cools.

Fresh bread for breakfast!

Date and Honey Tea Loaf (00117)

30 g (1 oz) Hard Margarine
170 g (6 ozs) Plain Flour
90 g (3 ozs) Dates
5 tbsp Boiling Water
1 Egg
30 g (1 oz) Sugar
½ level teaspoon Bicarbonate Soda
6 level tbsp Honey

Prepare oven at 180°C / Gas Mark 4 (350°F)
Grease a 454 g (1 lb) loaf tin.
Rub margarine into flour.
Chop dates and pour boiling water over them, then allow to cool.
Beat the egg.
Dissolve Bicarbonate of Soda in the water and date mixture.
Make a well in the centre of the flour, and add all the other ingredients.
Stir well, and pour quickly into loaf tin.
Bake for approximately 50 mins in centre of oven.

Banana orange and honey loaf (00121)

Preparation: 15 minutes, Cooking time: 1 hour.
Serves 6-8.

200 g (8oz) self-raising flour
1 tsp ground cinnamon
100 g (4oz) margarine
2 ripe bananas, mashed
100 g (4oz) dark brown sugar
the grated rind of 1 orange
2 eggs, beaten
50 g (2oz) honey
50 g (2oz) icing sugar
juice squeezed from half an orange

Pre-heat oven to 180°C (350°F, Gas Mark 4).
Grease and line the base of a 1 kilogram (2lb) loaf tin.
Sieve the flour and cinnamon into a large bowl.
Rub in the margarine with the fingertips until the mixture resembles fine breadcrumbs.
Stir the mashed bananas, brown sugar, orange rind, eggs and honey into the mixture.
Beat well until all the ingredients are incorporated and turn into the prepared loaf tin.
Bake in the pre-heated oven for about 1 hour, until a skewer put into the centre comes out clean.
Leave to cool on a wire rack.
Mix the icing sugar with the orange juice and then drizzle the mixture over the loaf.
Leave to set.
Wrap in foil.

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