This is one of my favorite quick breads, and though I think it is especially good in the fall, it’s good other times as well. We had it just last week with pineapple sausage, and it was a yummy side-dish.
The recipe is from A World of Breads.
The original recipe is for one pie pan, we increased the amounts to make four pie pans because, well, there’s usually at least 9 of us for dinner, and even if there’s not, we’re greedy. I mean hungry.=) Plus, we want leftovers because it’s delicious warmed up and slathered in melting butter the next morning for breakfast.
6 cups flour (we only use freshly ground whole wheat for this, pastry flour would be great)
4 T. baking powder
1 t. salt
1 cup of brown sugar OR 1/2 cup of honey
2 sticks plus 5 T. butter, or 1 1/3 cups of butter or coconut oil
3 scant T. of caraway seed
8 eggs
2 cups of milk
Gently combine the dry ingredients, excepting the caraway seeds. Cut in the butter or coconut oil and stir well. In a separate bowl beat eggs, add the milk and honey, if using honey, and stir again. * Stir wet ingredients into dry ingredients mixing just enough to moisten ingredients. Lumps are fine.
Spread in four buttered 9 inch pie pans. Bake until browned, or for 1/2 an hour, at 350 degrees, cut into wedges and serve hot with plenty of butter.
*To save mixing bowls, I measure the milk into a four cup glass measurer, then I add the eggs and honey if I’m using honey, and then beat well enough to beat the eggs.
Oh, man, this stuff is good. MMmmmmmm.
And it’s even better with a soaked flour version. Coming right up.
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