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Bee My Honey, Rosemary Bread

Recipe by Mary Juhasz, Strongsville, Ohio
First place and Best of Show, Honey and Bee items (Bread), 2019

Baking temperature: 400º F
Baking time: 25 - 30 minutes
Yield: 2 loaves

  • 1-2 tbsp. chopped Rosemary
  • ¼ cup oil
  • 1 ½ tbsp. dry yeast
  • 2 ½ cups warm water
  • ¾ cup honey
  • 7-8 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp. honey mixed with 1 tbsp. milk for glaze
  1. Spray release two 9” x 4” loaf pans.
  2. In a medium bowl combine oil, yeast, honey and water to dissolve. Let sit five minutes.
  3. In another bowl, combine 7 cups of flour, rosemary and salt.
  4. Mix flour mixture into wet ingredients, mixing to incorporate. Add more flour as needed to make a stiff but soft dough.
  5. Pour onto floured surface, knead 10 minutes or until smooth.
  6. Put dough in large greased bowl, turn to coat, cover with damp towel and let rise until doubled, about one hour.
  7. Preheat oven to 400° F.
  8. Lightly knead dough for 30 seconds. Divide in half, shape and place into prepared pans.
  9. Let rise in a warm place until dough is just beneath the top of the pans.
  10. Brush tops with honey/milk mixture.
  11. Bake at 400° F for 20-30 minutes until golden brown.
  12. Let cool 5-10 minutes in pan, then remove and cool completely on wire racks.
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