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Honey Bread and Stew

Third Place winner in the Soups/Stews Category of the 2011 Recipe Roundup.

Submitted By:
Jamie Moran, Shale Creek Bison


Honey Wheat Bread

  • 1 ½ cups water
  • 1 cup cottage cheese
  • 1/2 cup honey
  • 1/4 cup butter
  • 5 to 6 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp sugar
  • 3 tsp salt
  • 2 tbsp dry yeast

Five Hour Stew

  • 3 lbs bison cubed
  • 6 carrots cut in 1-inch pieces
  • 1 medium onion chopped
  • 4 cups potatoes quartered with skins
  • 1 cup celery 1-inch pieces
  • 1 cup tomato juice
  • 1 tbsp sugar
  • 2 tbsp tapioca
  • 1 tsp salt


Honey Wheat Bread
Heat water, cottage cheese, honey, and butter in a saucepan over low heat, stirring until very warm (130 F). In a large bowl, combine saucepan mixture, 2 cups of flour, the whole wheat flour, sugar, salt and yeast. Beat 2 minutes at medium speed. Stir in enough of the remaining flour by hand to make a stiff dough. Knead. Place in greased bowl. Cover and let rise until double in size (45 to 60 minutes).

Grease two 9 by 5-inch loaf pans. Punch down dough, divide and shape into 2 loaves. Place in greased pan, cover and let rise in a warm place until double in size, 45 to 60 minutes. Heat oven to 350 F. Bake bread 40 to 50 minutes or until golden brown and hollow sounding when tapped. Remove from pans to cool.

Five Hour Stew
Mix all ingredients together and place in heavy roasting pan with lid. 

Bake at 250 F. for 5 hours. Do not lift lid while stew is cooking. We tested this recipe by also cooking it in crock pot, but the oven baked stew was much better.