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.