I have to admit, I am a bread fan. Not so much store-bought, but anything bread-ish I can get my hands on that I or someone in our family has made, most usually makes my day. Just the smell of it baking can put a smile on my face. 😉
This bread, however, is so special it’s a once a year kind of thing. It’s sweeter than normal bread and denser, but still moist and, well, wonderful. I tell the story about it in a post from years ago, so right now I’ll just share the updated recipe, and pictures. Because a picture is worth a thousand words, and at least one taste, right? (I made that last part up all by myself 😉 ).
- 3 eggs
- 1/2 c raw honey or maple syrup, or maple sugar
- 3 tbsp butter softened
- 3 tbsp olive oil
- 1/2 tsp vanilla
- 1/4 c water (105-115 degrees)
- 1 tbsp yeast
- 3 1/2 - 4 c white spelt flour
- Mix yeast with warm water in small bowl.
- Add top 5 ingredients to Kitchen Aid bowl using cookie dough beater and mix until incorporated.
- Add yeast mixture and 2 c. flour.
- Scrape down bowl and add remaining flour just until dough is manageable.
- Roll onto floured counter and cut into 4 equal pieces for well oiled (I used coconut oil spray) mini loaf pans or 2 for 4x8 pans.
- Raise in a warm oven several hours until rounded tops form.
- Bake at 275° for 30-45 minutes, checking every 5 minutes after the first 30. (Tops brown fast!)
- Remove from pans immediately and enjoy with lots of real butter. 🙂
Baby Boy ate five slices, and then bawled when he couldn't have more. Either I have a carb-aholic on my hands or this was a really good recipe. Or both. 😉