Honey Loaf Recipe: Gluten-free
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Ingredients:to make 1½ lb loaf
8 oz / 250g gluten-free flour mix 1 tsp / 4g bicarbonate of soda ½ tsp / 2g cream of tartar salt to taste 3 tsp / 5g mixed spice 2 oz / 25g candied peel chopped fine 4 oz / 100g soft brown sugar 6 oz / 125g clear honey ¼ pint / 150ml milk |
Instructions:
Mix the flour together with the salt and raising agents.
Add all the remaining ingredients.
Add milk and mix in until the mixture will flow slowly.
Pour the mixture into one greased 2lb bread tin.
Cooking:
Preheated oven
gas mark 6 400°F 200°C
Bake for 30 minutes and then reduce the temperature to gas mark2 until cooked through. Check by using a skewer through the middle. The loafis not cooked until the skewer comes out clean.
Allow to cool for ten minutes before turning out onto wire trayto cool.
Honey Loaf
| Urno |
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Does anyone know how to make this bread more savoury? I tried it without the honey but the loaf didn't rise as much and the texture wasn't quite as nice
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Honey Loaf
| Peter |
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The chemical reactions that go on between the sugar and the flour are quite complex, so if you reduce the sugar it doesn't work as well.
For a more savoury bread try the carrot bread or the allmeal bread
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Honey Loaf
| Urno |
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Thanks Peter, they are next on my bread-baking list!
Actually i tried making the honey loaf again, minus the honey, added sunflower seeds, dried thyme, and sundried tomatoes (not in oil), and put an extra half a teaspoon of bicarbonate of soda, and an extra quarter teaspoon of cream of tartar. It needed a bit more milk to get the right consistency (enough to make it "pour-able"), but it came out really well. Airy, spongey, well-risen, everything you would expect from "normal" bread. The best bread i've made yet
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Copyright Peter Thomson 2012-May-20
