Читать книгу Bake Text Only - Rachel Allen - Страница 106

300g (11oz) plain flour

2 tsp baking powder

½ tsp salt

100g (3½oz) butter, softened

175g (6oz) runny honey

2 eggs, beaten

75ml (3fl oz) milk

1 tbsp warm honey, for brushing

13 x 23cm (5 x 9in) loaf tin

1 Preheat the oven to 170°C (325°F), Gas mark 3. Oil and line the loaf tin with greaseproof paper.

2 Sift the flour, baking powder and salt into a bowl, add the salt and set aside.

3 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.

4 Fold in the flour with a spatula or metal spoon, then 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.

5 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.