Bread Baked With Honey And Cream Recipes
BREAD BAKED WITH HONEY AND CREAM
Categories Bread Milk/Cream Dairy Breakfast Brunch Dessert Bake Winter Honey Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Cut off top and bottom crusts from bread loaf, leaving a 9- by 2-inch thick round with crusts on sides. Butter cut sides of bread and transfer to a shallow baking pan. Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.
- Stir together honey and lemon juice, then spread on top of hot bread. Spread evenly with crème fraîche, then let stand 10 minutes. Bake in middle of oven until golden, about 20 minutes. Serve hot or warm, cut into wedges.
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- In a large mixing bowl, dissolve the yeast in warm milk. Let this stand for about 5 minutes, until the mixture looks creamy. Add the melted butter and eggs to the bowl and stir.
- Add the sugar, salt and 2 cups of flour to the bowl and stir everything with a wooden spoon until incorporated. Gradually add some of the remaining flour while stirring just to help with the stickiness, until a soft dough gathers in the center of the bowl. You may not need the entire 1 cup of reserved flour.
- Generously dust a work surface with flour. Turn the dough over. Knead the dough for about 6-10 minutes, or until it is smooth and elastic, dusting your hands and the board minimally with flour just to prevent too much sticking. Shape the dough into a ball, cover it inside a large bowl. Let it rise for 1 and 1/2 hours, or until doubled in size.
- Meanwhile, make the honey cream filling (instructions below). Once the dough has risen, punch it down gently and divide to 15-16 portions. Flatten one portion with your palms and scoop 1/2 to 1 tablespoon of the filling in the center. Pull the edges of the flattened dough over the filling to cover it and twist the ends together to seal the dough, forming a smooth ball. Repeat with the rest of the portions. Arrange the balls of dough in a greased 9x13 baking pan. Let them rise for 40 minutes to 1 hour, until puffy and doubled in size.
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