Dutch Honey Bread

Submitted by ratherbeswimmin

"Maida Heatter"

 

• Ready In: 2hrs 30mins
• Ingredients: 14
• Yields: 1 large loaf

ingredients

• 2 cups sifted all-purpose flour
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon salt
• 1⁄2 cup light raisins
• 8 ounces diced candied orange peel (1 cup)
• 1⁄4 lb unsalted butter (1 stick)
• 1 teaspoon powdered instant espresso
• 1 cup dark brown sugar or 1 cup light brown sugar, firmly packed
• 2 eggs
• 1⁄2 cup honey
• 1 teaspoon baking soda
• 1⁄2 cup buttermilk

directions

1. Position oven rack in the center of oven; preheat to 350°; butter a 10 x 5 x 3 inch loaf pan or any loaf pan with a 10 cup capacity.
2. Dust pan all over with fine dry bread crumbs, and tap to shake out the excess over a piece of paper; set aside.
3. Sift together the flour, ginger, cinnamon, cloves, and salt.
4. In a small bowl stir and toss the raisins and orange peel with about 2 tablespoons sifted dry ingredients; set aside the fruit and remaining sifted dry ingredients.
5. In the large bowl of an electric mixer, beat the butter until it softens slightly.
6. Mix in the powdered espresso and then the sugar; beat to mix.
7. Add in the eggs one at a time, beating until incorporated after each addition.
8. Place the honey in a bowl; add the baking soda through a fine strainer, stir to mix, then add the buttermilk, and stir to mix (the mixture will be slightly foamy).
9. To the butter mixture, add the sifted dry ingredients in three additions, alternating with the liquid in two additions, scraping the bowl with a rubber spatula and beating on low speed only until incorporated after each addition.
10. Remove from the mixer and stir in the floured raisins and orange peel.
11. Turn into prepared pan and smooth the top.
12. Bake for about 1 hour and 10 minutes, until the top feels semifirm to the touch.
13. If the top begins to brown too much during baking, cover it loosely with foil (the top will be flat, not rounded).
14. Let the loaf stand in the pan 15-20 minutes; then invert onto a rack; let the loaf stand until completely cool.
15. Then wrap in plastic wrap and refrigerate for a few hours or overnight.
16. Cut into thin slices.