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Hollow Honey Beehive Bread

6-2/3 cups all-purpose flour
2 envelopes Fleischmann’s RapidRise Yeast
1-1/2 tsp. salt
1-1/4 cups water
1/2 cup honey
1/2 cup butter or margarine
2 large eggs
Egg glaze, recipe follows
Honey Butter

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Heat water, honey, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 20 equal pieces; roll each piece to 20-inch ropes. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes. Invert a 2-1/2-quart ovenproof mixing bowl onto a greased baking sheet. Heavily grease the outside of bowl. Starting at rim of bowl, wrap twists around bowl, pinching ends to join each new twist. Continue wrapping twists until entire bowl is covered. Cover; let rise in warm, draft-free place until puffy, about 30 minutes. Brush dough with Egg Glaze (combine 1 large egg and 1 Tbsp. water; stir until well blended). Bake at 375 degrees for 25 to 30 minutes or until done. Shield with foil, if necessary to prevent excessive browning. Remove from oven; let cool on bowl for 15 minutes. Crumple a large piece of foil, about 2 to 3 feet, into a loose ball with the same diameter and depth of bowl. Place ball on wire rack. Carefully remove hive from bowl; place over ball to complete cooling. Serve with Honey Butter.

Honey Butter

1/2 cup butter or margarine, softened
2 Tbsp. honey
1 tsp. freshly grated lemon peel

In a bowl, combine butter or margarine, honey, and freshly grated lemon peel. Stir until well blended.

 


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