This section contains many traditional
English recipes for scones, biscuits, crumpets, popovers, and Sally Lunn
buns.
Bread
Baked with Honey and Cream
1 (9-inch)
fresh round loaf country bread (at least 3 inches high; preferably
sourdough)
2 tablespoons unsalted butter, well softened
1/2 cup mild honey
1 1/2 tablespoons fresh lemon juice
1 cup crème fraîche
Preheat
oven to 350°F.
Cut off
top and bottom crusts from bread loaf, leaving a 9- by 2-inch thick round
with crusts on sides. Butter cut sides of bread and transfer to a shallow
baking pan. Bake in middle of oven, turning over once, until lightly
toasted, about 20 minutes.
Stir
together honey and lemon juice, then spread on top of hot bread. Spread
evenly with crème fraîche, then let stand 10 minutes. Bake in middle of
oven until golden, about 20 minutes. Serve hot or warm, cut into wedges.
Makes 6
to 8 servings.
Crème
fraîche can be difficult to find. I make it by using the recipe of my
Aunt.
1 cup
whipping cream
2
tablespoons buttermilk
Combine
the whipping cream and buttermilk in a glass container. Cover and let
stand at room temperature 8-24 hours until very thick ( I
always let mine stand 12 hours.) Stir
well, cover, and refrigerate up to 1 week. This recipe is richer and
creamer than the ones that call for sour cream.
