Saturday, May 23, 2009

Bread baked with honey & cream

"When Rabbit said, 'Honey or condensed milk with your bread?' he was so excited he said, 'Both,' and then, so as not to seem greedy, he added, 'But don't bother about the bread, please.'"

A. A. Milne

Although I do love, every now and then, to slowly lick a teaspon of honey, I prefer the amber liquid smeared on buttered white bread, trickling onto my fingers. Upon having some spare creme fraiche, I attempted this lovely afternoon treat a few years ago. As it was so greedily devoured by my husband, I thought I'd make it again.

Bake Bread with Honey & Cream
adapted from Epicurious

1x 9in sourdough loaf, 3 inches high
3tbs unsalted butter, softened
1/2cup mild honey
1 1/2tbs lemon juice
1/2cup crème fraîche
cinnamon, to sprinkle

Preheat oven to 180c.

Cut ends off loaf and then slice length ways, to make to large slices (or as the recipe states, cut crusts from the top and the bottom, leaving a rim of crust around the bread). Place in shallow baking pan and butter cut sides. Bake, turning over once, for 20mins or until lightly toasted.

Stir honey and lemon juice until combined, then spread on top of bread. Spread crème fraîche on bread and let sit for 15mins. Put in oven and bake for 20mins, or until golden. Slice into wedges and sprinkle with cinnamon.
Serve hot (or cold from the fridge, some people loved this more the next day).

ease: 5/5.
prep time:
cooking time: 50mins.
total: 55mins.

taste: 4/5. Lovely, moist, bread with hints of honey sweetness that gives way to citrus notes and then creamy tanginess from the crème fraîche and ends with warm, spicy cinnamon. Perfect afternoon treat.

would I make it again: Yes - great way to use up leftover bread and crème fraîche.

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