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Honey Bread Recipe

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Honey Bread
From The California Cookbook (Canada, UK), by Betty Evans.

Californians generally like desserts that are fresh and simple. This, of course, is not always the rule, and we are sometimes quite self-indulgent. On the whole, however, there is a trend towards fresh ices, frozen yogurt, or tasty cookies served with fresh California fruit. Honey bread is a lovely and popular dessert. It may be served sliced with sweet butter, or served plain as an accompaniment with fruits. My daughters and I often make this French-style honey bread for Christmas presents.


1 cup honey
1 cup sugar
1 Tbsp. baking soda
1 cup boiling water
Grated rind of one orange or one lemon
1 tsp crushed anise seeds
1/8 tsp salt
4 cups flour
Butter for pan
2 tsp warm milk


Combine the honey, sugar, and baking soda in a bowl. Heat the water to just barely boiling and add to the honey mixture along with the anise seeds and fruit rind. Stir until blended. Sift the flour and salt. Gradually add to honey mixture. Stir until dough is smooth. The dough will be thickish.

It is the custom in France to age this dough overnight in a cool dark place. However, if you are in a hurry it can be baked right away. Butter a 9-inch bread pan or 2 small 7-inch pans. Place the dough in the pan and bake at 350F (175C) for one hour. Remove to a rack and brush with the warm milk. Cool and remove from pan.

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