You all know that I worship the church of Rachel Allen don't you? Who is Rachel Allen you ask? The Irish baking goddess. Everything she makes, works. Her recipes read like your best friend's recipe, full of little hints and tips, helping you get a better understanding of why you do a process.
Recently I finally, finally landed myself a copy of her book, BAKE. I honestly have no idea why it took me so long, it's go 'me' all over it.
So the first recipe I've sampled from the book is this honey loaf. I prepared it on a school day morning, whilst the frills were eating breakfast, popped it in the oven, and got on with the getting ready business, by the time I'd got showered, dressed, got the frills ready and cleaned up the breakfast dishes, it was ready. The house smelled homely because of the honey and it being a crisp morning was like a warm honey cuddle.
I left the house with honey cake in hand, smile on my face and off to my busy day - school drop off and playgroup. It was gobbled up in literally minutes by the playgroup crowd, and with no sugar added, was much praised by the mummies.
This is the kind of bread to make for breakfast on the go - toast it up and butter it or just on it's own for morning tea. It's really versatile, and you could make a double batch (as I did, but the recipe below is in single batch measurements) and freeze one... good for the school lunchbox.
300g plain flour
2 tsp baking powder
1/2 tsp salt
100g butter, softened
175g runny honey
2 eggs, beaten
1 tbsp warm honey, for brushing
Preheat oven to 170 degrees
Cream the butter until light, and then gradually add your honey until all combined and a bit fluffy, then add the eggs one at a time until all well combined.
Sift in flour, baking powder and salt and stir through with a spatula.
Then stir in the milk last of all gradually, should form a softish sloppy dough.
Spoon into a greased loaf pan, and pop into the oven for 45-55 minutes until browned on top and cooked through.
Heat honey in microwave safe cup and heat on high for about 20-30 seconds, until hot. Brush over loaf if you wish.
Suitable to freeze for up to 2 months.
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