[if possible] “wait a day before slicing”? but, but…the best thing about baking is pulling hot things out the oven and eating them immediately!! That rule would not apply to me I am afraid, but I will still try this – and yes, David rocks!
Tia! I would seriously caution you against disobeying David’s suggestion. This is closer to a loaf of bread than a cake, and you need to let those things cool because otherwise the texture is ruined. This is definitely an example of a baked good that you do not want to eat warm from the oven, as tempting as the smell may be!
I adore David’s blog, and I’ve been rather excited about this book, so I can’t wait for it to come out so I can grab a copy and read it in my own French kitchen! This recipe looks fantastic, so thanks for sharing it as it is the sort of thing that my parents like to keep around the house for everyone to snack on and that is where I’m based at the moment. Ever since I heard about this book I’ve had a good feeling about it, and I think up with Joy The Baker’s next book in October it might be fighting for position for favourite book of 2014 for me!
Making this! I’m no baker, but have mastered David’s Almond Cake recipe and everybody LOVES it. Have you tried it? His recipe is perfection. Just recently, I was thinking that I’d like to add another reliable baked good to my very limited repertoire. This Honey-Spice Bread totally fits the bill.
I can’t wait to try this book! Tim, do you think I could I bake this recipe in an 8.5 x 4.5 inch loaf pan? I’ve read that recipes with 2-3 cups flour will work in a smaller pan (even when the recipe calls for a 9-inch pan).
Should I err on the side of underbaking rather than overbaking this bread? I made this last night and left it in the oven a little too long I think. This morning it’s dry and almost…rubbery? I had a bad experience with pumpkin bread not too long ago that came out raw in the middle (but the pumpkin bread batter was much wetter to begin with…could that be why?).
Hi Lynn- Have you had this kind of bread in the past? It is not like a quick bread (banana bread) there is a little chew to it (more like sandwich bread). And I could even imagine it being described as dryish, especially if you were expecting something more cake-like. It’s usually served sliced thin and spread with butter, or even cream cheese is amazing. I toast mine, and spread it with salted butter and occasionally orange marmalade. So, I’m not sure if it was over-cooked or is simply different than you expected. Try toasting a slice and see what you think?