Honey Loaf

After my lack of blogging at the beginning of January it seems I’m definitely making up for lost time and what with all the snow this week and not being so pleasant to go out, this is the perfect time to try out some of those book-marked recipes. I decided to bake this effortless Honey Loaf, with great success from yet another recipe from Rachel Allen’s Bake. The honey adds the sweetness to this loaf, which really comes through, especially when toasted and buttered.

Honey Loaf

Serves 12

Ingredients
300g (11oz) plain flour
2 tsp baking powder
½ tsp salt
100g (3 ½ oz) butter, softened
175g (6oz) runny honey
2 eggs, beaten
75ml (3fl oz) milk
1 tbsp warm honey, for brushing

13 x 23cm (5 x9in) loaf tin

Preheat the oven to 170OC (325oF), Gas mark 3. Oil and line the loaf tin with greaseproof paper. Sift the flour, baking powder and salt into a bowl, and set aside. Cream the butter in a large bowl or in an electric food mixer until soft. Add the honey and beat until the mixture is light and fluffy. Continuing to beat, gradually adding the eggs. Fold in the flour with a spatula or metal spoon, the fold in the milk to form a soft dough. Place in the prepared loaf tin and bake in the oven for 45-55 minutes, or until golden and when a skewer inserted in the centre comes out clean. Allow to stand for 3 minutes, then remove from the tin and place on a wire rack. Brush the loaf generously with warm honey and allow to cool.

The Goddess's Kitchen No1 fan, Ollie my kitten. He loves sitting on my computer desk watching me blog!