Wednesday, January 21, 2009

Ginger & Honey Nut Loaf Recipe

This is for the ladies who attended my classes on Saturday - glad you enjoyed it and sorry its' taken me a few days to post. The Recipe is from 'Taste - Baking with Flavour' by Dean Brettschneider & Lauraine Jacobs. 3cm fresh root ginger 115g honey 115g golden syrup 50g butter 2 small eggs 3tbsp milk 3/4 tsp baking soda 140g flour 3/4 tsp cinnamon 3/4tsp allspice 100g hazlenuts, chopped & toasted. 2 tbsp honey for glazing. Grate ginger into muslin, wring out the juice into a bowl & set aside. Discard the pulp. Beat honey, golden syrup & butter together on a moderate speed until light in colour. Add eggs & ginger juice, mix on a low speed until combined. Warm milk slightly and stir in the baking soda. Add to the batter & mix on low speed until combined. Sift together the dry ingredients and add the hazlenuts, then fold dry ingredients into the batter. Mix well to ensure there are no lumps. The batter should be runny. Line & lightly grease a loaf tin. Pour in the batter and bake at 170'C in the middle of the oven for 40-50 mins. It is ready if a skewer comes out clean. Remove from the oven and, while the loaf is still warm, glaze it with the second measure of honey. Once cool, remove from the tin, slice and cerve with butter or a drizzle of honey. Enjoy!

1 comment:

  1. Yum can we have the recipe for the stuffed bread next? Pretty please