How To make Russian Honey and Dried Fruit Bread
2/3 c Honey
1/2 ts Cinnamon
1/4 ts Each: ground cloves, ground
-nutmeg 1/2 ts Baking soda
1/4 c Margarine, softened
2 Eggs, separated
1/2 c Buttermilk
1/2 c Raisins
1/4 c Chopped pitted dates
1/4 c Chopped apricots
1/2 c Chopped walnuts
1 3/4 c Whole wheat pastry flour
1 1/2 ts Baking powder
1/2 ts Salt
Preheat the oven to 325 deg. In a small saucepan, heat the honey, bringing it just to the boiling point. Remove from heat and stir in the spices and baking soda. In a mixing bowl, cream the margarine and stir in the egg yolks, one at a time. Beat in the buttermilk until smooth. Add the honey mixture and mix in thoroughly, then stir in the dried fruit and nuts. In a large mixing bowl, combine the flour, baking powder and salt. Make a well in the center and pour in the honey mixture. Stir together vigorously until thoroughly combined. Beat the egg whites until stiff, then fold inot the batter. Pour into an oiled 9 by 5 by 3 inch loaf pan. Bake for 55 minutes, or until a knife inserted into the center test clean. Cool on a rack, then cover tightly with foil to store. Makes 1 loaf.
How To make Russian Honey and Dried Fruit Bread's Videos
Russian Fruit and Nut Cake Topped with Whipped Cream and Honey | Food Travels
Hello, Welcome to The AIB Network Channel. In This Amazing Video,
We will Show You Russian Fruit and Nut Cake Topped with Whipped Cream and Honey. We Hope You Like This Video!
Join world-traveling chef, Nancy Waldeck as she teaches you how to cook dishes from all over the world. Nancy has devoted her life to traveling and exploring fascinating cultures and cuisines.
Each episode focuses on a different country and she'll show you how to prepare easy and delicious recipes she's learned from a lifetime of travel. .
After serving as a culinary diplomat to Russia, Nancy learned a thing or two about Russian cuisine.
Today she'll be preparing mushrooms stuffed with goat cheese, herbs and pine nuts; a shrimp salad called Shrimp Olivier; and a delicious nut and fruit cake made with cinnamon, nutmeg and cardamom, served with whipped cream and honey.
Ingredients
For the Burnt Honey:
¾ cup wildflower honey
3 tablespoons cold water
For the Cake Layers:
14 tablespoons unsalted butter, cut into slices
1 cup white sugar
¾ cup wildflower honey
6 large cold eggs
2 ½ teaspoons baking soda
¾ teaspoon fine salt
1 teaspoon ground cinnamon
3 ¾ cups all-purpose flour
For the Frosting:
4 cups cold heavy whipping cream
¾ cup sour cream
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Russian Fruit and Nut Cake Topped with Whipped Cream and Honey
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Ukraivin - Medeevnyk (honey cake/bread) clip excerpt
Traditional Ukrainian cooking for today's modern kitchen.
Instructional cooking DVD for must have Ukrainian Christmas Eve recipes modified for busy, modern cooks.
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How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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Soft And Fluffy Condensed Milk Bread
How to make a soft and fluffy, warm and buttery Condensed Milk Bread.
Here's what you'll need:
1 cup milk (250ml) room temp (you can use fresh, UHT or evap milk)
¼ cup sweetened condensed milk (75g)
1 egg
2 tbsp sugar (30g)
2 and ¼ tsp instant yeast (7g) (TYPO ERROR IN THE VIDEO--its in TEASPOON not CUP)
3 and ¼ cups All purpose flour (400g) plus more for kneading
1 tsp salt (5g)
¼ cup softened butter (50g)
Glaze:
3 tbsp softened butter (45g)
3 tbsp sweetened condensed milk(45g)
PRINTED RECIPE HERE????
FRENCH:
Comment faire un pain au lait condensé doux et moelleux, chaud et beurré.
Voici ce dont vous aurez besoin:
1 tasse de lait frais ou longue durée (250 ml) à température ambiante
¼ tasse de lait concentré sucré (75g)
1 oeuf
2 cuillères à soupe de sucre (30g)
2 et ¼ cuillère à café de levure instantanée (7g) (erreur de frappe dans la vidéo-cuillère à café et non dans la tasse)
3 et ¼ tasse de farine tout usage (400g)
1 cuillère à café de sel (5g)
¼ tasse de beurre ramolli (50g)
Glaçage:
3 cuillères à soupe de beurre ramolli (45g)
3 cuillères à soupe de lait concentré sucré (45g)
ARABIC:
كيفية صنع خبز حليب مكثف ناعم ورقيق ودافئ وزبداني.
إليك ما ستحتاجه:
1 كوب حليب طازج أو طويل الأمد (250 مل) بدرجة حرارة الغرفة
نصف كوب حليب مكثف محلى (75 جم)
1 بيضة
2 ملعقة كبيرة سكر (30 جرام)
2 و ¼ ملعقة صغيرة خميرة فورية (7 جرام) (خطأ مطبعي في الفيديو وليس الكوب)
3 ونصف أكواب طحين لجميع الأغراض (400 غ)
1 ملعقة صغيرة ملح (5 جم)
نصف كوب زبدة طرية (50 جم)
سطح أملس:
3 ملاعق كبيرة زبدة طرية (45 جرام)
3 ملاعق كبيرة حليب مكثف محلى (45 جرام)
SPANISH:
Cómo hacer un pan de leche condensada suave y esponjoso, tibio y mantecoso.
Esto es lo que necesitará:
1 taza de leche fresca o de larga duración (250 ml) a temperatura ambiente
¼ taza de leche condensada azucarada (75g)
1 huevo
2 cucharadas de azúcar (30 g)
2 y ¼ cucharadita de levadura instantánea (7g) (error tipográfico en el video-tsp y no en la taza)
3 y ¼ tazas de harina para todo uso (400 g)
1 cucharadita de sal (5 g)
¼ de taza de mantequilla blanda (50 g)
Vidriar:
3 cucharadas de mantequilla blanda (45 g)
3 cucharadas de leche condensada azucarada (45 g)
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