Honey Bread

4 cups whole wheat flour or white wheat flour
2 cups warm water
1 Tbls. salt
2 tsp. Dry yeast or .6 oz fresh yeast
about 1/4 cup honey

In a large mixing bowl, dissolve 2 tsp honey in the water. Stir in the yeast. When it is starting to foam, add 3 cups of flour, one cup at a time, mixing completely after each addition. On the third cup, add in the salt as well.  Dump the fourth cup of flour onto the clean counter, then dump the dough on the flour and knead it. You may not need to knead in all of the flour, just until the dough is no longer sticky clumps. Knead the dough until it is smooth and stretchy. Coat the inside of the bowl with oil, coat the outside of the dough with oil, put it in the bowl, cover with plastic wrap, and let rise for 30 minutes or until doubled.

Roll out the dough into a large rectangle between 1/2" and 3/4" thick. Drop globs of honey randomly onto the dough. Don't spread it in an even layer. Roll up the dough into a log and form into a loaf. Grease the inside of the bread pan and put in the dough. Cut a slash along the top of the loaf. Cover with plastic wrap and let rise for another 30 minutes.

Put the bread pan in the oven, then set the temperature for 350° f. Bake for 40-50 minutes until the top is a deep golden brown & the loaf sounds hollow when you tap the bottom.

Irish Soda Bread

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup soft butter
1 cup buttermilk (or 1 cup milk with a bit of vinegar)
1 tablespoon melted butter


Preheat oven to 375 F. Lightly grease a small baking sheet or dust with coarse cornmeal.

In a large bowl, sift flour, sugar, baking powder, soda and salt. Cut in the softened butter with pastry blender or fork until mixture looks like fine crumbs. Add buttermilk. Mix with a fork until dry ingredients are moistened. Turn out on a lightly floured board and knead gently until smooth - about 1 minute. Shape into a ball. Place on the prepared baking sheet. Flatten into a 7 inch circle. Dough will be about 1.5 inches thick. Press a large floured knife into the loaf (almost cutting through to the bottom) making quarters.

Bake 30 to 40 minutes, or until the top is golden and the loaf sounds hollow when tapped. Remove to wire rack to cool. Brush top with melted butter. Can be dusted with flour at this point if you wish (authentic, but not to everyone's taste).