Milk N Honey Bread Recipe

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"When you cut into this wholesome-tasting bread, you can hardly believe it's not a yeast bread," assures Wendy Skipper of Cornelius, Oregon. "It's best warm from the oven...however, leftovers are also great toasted the next day."
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 16 servings

Ingredients

  • 1 cup milk
  • 2/3 cup honey
  • 1/4 cup butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1/2 cup chopped walnuts, toasted, optional
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Nutritional Facts

One slice (prepared with fat-free milk and reduced-fat margarine and without nuts) equals 145 calories, 2 g fat (0 saturated fat), trace cholesterol, 206 mg sodium, 29 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.

Directions

  1. In a saucepan or microwave-safe bowl, combine milk, honey and butter. Heat just until the butter is melted. Cool for 10 minutes. In a bowl, combine the remaining ingredients; stir in milk mixture just until combined. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 loaf (16 slices).
Originally published as Milk N Honey Bread in Quick Cooking July/August 1999, p55

Nutritional Facts

One slice (prepared with fat-free milk and reduced-fat margarine and without nuts) equals 145 calories, 2 g fat (0 saturated fat), trace cholesterol, 206 mg sodium, 29 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.

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Reviewed Sep. 4, 2012

"For those days when you don't have time to make a yeast bread, this bread is a fine substitute. It is flavorful and has a good texture. I definitely would make this again."

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