Milk and Honey Bread with Creme Fraiche

Charlotte baked this bread as part of our baptism ritual last Sunday, for a new take on the old church tradition of having the newly baptized serve milk and honey (a food traditionally served to infants) to the gathered after the washing.

Bread:

1 c. milk
2/3 c. honey
1/4 c. butter
2 eggs
1 1/2 c. white flour
1 c. whole wheat flour
1 tbsp. baking powder
1 tsp. salt
1/2 c. toasted wheat germ
1 c. walnut halves or chunks

Creme fraiche glaze:
2 cups creme fraiche
honey, 3 tablespoons or to taste
Directions for bread:

Heat the milk and honey together until the honey is dissolved, then stir in the butter. When the milk and honey mixture is somewhat cooled, beat in the eggs.  Sift together the flour, baking powder, and salt. Add the wheat germ and gradually stir the dry mixture into the liquid. Stir in the walnuts, mix well, and turn into a buttered loaf pan or flat pan. Bake at 325 degrees for 30 min. to an 1 hour (depending on oven and pan used).

A sweet bread for real honey fanciers. May be served with cream cheese at tea time.

(Or, if not cream cheese then…)

Directions for creme fraiche glaze:
Add creme fraiche and honey to food processor, whip only until honey is mixed. (mixing too much can cause the cream to get grainy)

Drizzle on top and garnish with more honey!

Read more about it at Cooks.com