Honeybread
Honeybread
Ingredients
lemon: 2
honey: 3 27
flour, cassava: 1 50
water: 1 50
egg, chicken: 1
sugar: 2 27
sodium bicarbonate: 1 31
vanilla: 60 26
lemon: 2
honey: 3 27
flour, cassava: 1 50
water: 1 50
egg, chicken: 1
sugar: 2 27
sodium bicarbonate: 1 31
vanilla: 60 26
Dish Type: Dessert
Country: World
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Mix the sugar, lemon juice in l/3 mug water. Heat over a medium hot flame until the sugar dissolves. Boil for 5 minutes. Stir continuously whilst heating. Allow to cool.
2. Heat some water in the wok.
3. Mix the honey and sugar mixture together. Boil for 3 minutes until the honey has blended well with the sugar mixture.
4. Place a basin containing the honey and sugar mixture in the wok of hot water. Gradually add the sifted flour and stir to mix well.
5. Add the vanilla essence, egg, bicarbonate of soda and the remaining water.
6. Pour the mixture into a bread tin.
7. Bake in a hot oven (210?C) for 30 minutes.
1. Mix the sugar, lemon juice in l/3 mug water. Heat over a medium hot flame until the sugar dissolves. Boil for 5 minutes. Stir continuously whilst heating. Allow to cool.
2. Heat some water in the wok.
3. Mix the honey and sugar mixture together. Boil for 3 minutes until the honey has blended well with the sugar mixture.
4. Place a basin containing the honey and sugar mixture in the wok of hot water. Gradually add the sifted flour and stir to mix well.
5. Add the vanilla essence, egg, bicarbonate of soda and the remaining water.
6. Pour the mixture into a bread tin.
7. Bake in a hot oven (210?C) for 30 minutes.
Source
Food and Agriculture Organization of the United Nations (1994), Utilizing root crops, RAPA Publication 1994/30, Regional Office for Asia & the Pacific Bangkok, Thailand
Food and Agriculture Organization of the United Nations (1994), Utilizing root crops, RAPA Publication 1994/30, Regional Office for Asia & the Pacific Bangkok, Thailand