All posts tagged Honey

This breadmaker bread turned out so wonderfully delicious. The taste is incredible and the texture is superb.

The honey added sweetness and the walnuts and walnut (or olive) oil added a deep, rich flavor to this tasty breadmaker bread.

Quick, easy and delicious. Also a great sandwich bread because of the texture.

I like it best sliced and served with a wedge of creamy blue cheese (at room temperature) and topped with a spoonful of natural honeycomb.

I have other recipes for Walnut Bread & Raisin Walnut Bread that are also wonderful.

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5 from 2 votes

Honeyed Walnut Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Appetizer, Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Holidays, Homemade bread, Homemade oven-dried tomatoes, Honey, Party, Walnut, Walnuts, White Bread
Servings: 20 slices
Calories: 158kcal

Ingredients

  • 1 1/3 cups Water
  • 5 tbsp Honey
  • 3 tbsp Oil walnut or olive oil
  • 4 cups Bread flour
  • 1/3 cup Milk powder nonfat
  • 1 tsp Salt
  • 1 1/4 tsp Active dry yeast
  • 1 cup Walnut toasted coarsely chopped

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes

Also try
Walnut Bread Fast2eat Recipe
This delicious, slightly sweet homemade walnut bread will quickly become a family favourite.
Check out this recipe
Raisin Walnut Bread Fast2eat
Check out this recipe

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 126mg | Potassium: 54mg | Fiber: 1g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.6mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This easy and delicious homemade Oatmeal Bread is made with quick oats, oat bran and a touch of honey.

It came out a little heavy, but we loved the slightly sweet flavour with its mild oat taste.

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5 from 1 vote

Oatmeal Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Homemade bread, Honey, Oat, Oat bran, Oatmeal Bread, Quick cook oats
Servings: 16 slices
Calories: 141kcal

Ingredients

  • 1 1/4 cups Water
  • 3 tbsp Honey
  • 2 tbsp Butter or Margarine
  • 3/4 cup Oat quick-cook
  • 3 3/4 cups Bread flour
  • 2 tbsp Oat bran
  • 2 tbsp Powdered milk
  • 1 1/2 tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Nutrition

Calories: 141kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 222mg | Potassium: 50mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Calcium: 10mg | Iron: 1.8mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This easy and delicious amazing homemade Honey Oatmeal Bread made with quick or old-fashioned oats and a touch of honey is soft and fluffy.

This is an absolutely delicious honey-flavoured loaf! Crusty on the outside and very soft on the inside. With a slightly sweet tasting.

A loaf of a light crunchy texture good for all occasions.

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5 from 1 vote

Honey Oat Bread Fast2eat

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bake bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, Easy, easy-to-prepare, Fast, Homemade bread, Honey, Oat, Oatmeal Bread
Servings: 16 slices

Ingredients

  • 295 ml Water 1 cup+3 tbsp – 24-30°C/75-86°F
  • 3 tbsp Honey
  • 2 tbsp Butter or Margarine
  • 2 cups Bread flour
  • 1 cup Oat quick or old-fashioned- do NOT use instant
  • 2 tbsp Powdered milk
  • tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes

Use old-fashioned or quick-cooking oatmeal in this recipe, but DO NOT use instant.

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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This recipe for Smoked Ham with Orange Sauce is made with a fully cooked smoked ham and is glazed with a sauce made with orange juice, brown sugar, honey, Dijon, ginger and mint. It couldn’t be simpler which makes this Smoked Ham with Orange Sauce great not only for Holidays, potlucks and get-togethers but also for a weekend meal prep.

Baking a ham might seem like a monumental undertaking but trust me, it’s not. Using a fully cooked smoked ham can simplify the entire process.

If you’re feeding 10 adults with side dishes you’ll want to plan on buying a 2kg/4.5-pound fully-cooked smoked ham. This may seem like a lot but the protein is often the first thing to get gobbled up and you’re going to want leftovers for future soups, salads, pasta sauce, pizza toppings, omelets, sandwiches and more.

No more boring, flavorless hams for you… It’s sweet, tangy, and full of flavor… The light and citrusy sauce is what makes this ham so special.

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5 from 1 vote

Smoked Ham with Orange Sauce Fast2eat

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time3 hrs 40 mins
Course: Main Dish
Keyword: brown sugar, Dijon, Easy, easy-to-prepare, Fast, ginger, Gluten-free, Holidays, Honey, Low carb, mint, orange juice, Orange Sauce, Party, Sauce, Smoked Ham
Servings: 10 people

Ingredients

  • 1 Smoked ham 2kg/4.5Lb for each 10 people
  • Cloves optional to taste
  • 1 cup Orange juice

Orange sauce

  • 1 cup Orange juice
  • 2 tbsp Brown sugar
  • 4 tbsp Honey
  • 2 tbsp Corn starch
  • 1 tsp Dijon mustard
  • 1/2 tsp Ginger grated
  • 1 tbsp Chicken broth mix
  • 1 tbsp Mint minced fresh

Instructions

  • Soak the ham into orange juice for about 2 hours.
  • With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
  • Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
  • Position oven rack in the lower ⅓ of the oven.
  • Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
  • Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
  • Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
  • Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
  • Carve ham just before serving.

Orange sauce

  • While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
  • Save the sauce until ready to use.

Serving

  • Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
  • Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).

Notes

If you have leftover ham, freeze it for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more. Stored in an airtight container, the frozen ham will keep up to two months.

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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If you’re looking for a simple homemade bread with wholesome ingredients, this Whole Wheat Oatmeal Honey Bread is it. It uses a combination of whole wheat, oats and white flour, and it’s sweetened with honey. With this combination, you’ll end up with a soft honey wheat bread recipe.

Reap the rewards of making homemade bread. This loaf adds a touch of warmth to any meal. This bread is fluffy, slightly sweet and utterly delicious. Everybody loves this never fail recipe! I’ve done to the New Year’s Eve party and it’s quickly gone.

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4.5 from 2 votes

Whole Wheat Oatmeal Honey Bread Fast2eat Recipe

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Appetizers & Starters, Breakfast & Brunch
Keyword: Bread, Bread machine, Bread maker, Breadmaker, Easy, Fast, Grain, Homemade bread, Honey, Oat, Oatmeal Bread, Quick cook oats, Recipe, Whole Wheat, Whole Wheat Bread, Whole Wheat Oatmeal Bread, Whole Wheat Oatmeal Honey Bread
Servings: 16 slices
Calories: 119kcal

Ingredients

  • 1 1/8 cup Water 1 cup + 2tbsp
  • 2 tbsp Butter or Margarine
  • 1 1/2 tbsp Honey
  • 1 tsp Salt
  • 2 1/4 cups Bread flour
  • 1 cup Whole wheat flour
  • 1/2 cup Oat Quick cook
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the bread pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Whole Wheat” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use this Bread Slicer with an Electric Knife.

Notes

* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Nutrition

Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 161mg | Potassium: 64mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Calcium: 3mg | Iron: 1.3mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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