My Mil's aunt was married to a Swiss. I'm sharing cause it is great! The gorgeous crocheted tablecloth was also my Mil's, she didn't crochet as my mother does, but she had it made many years ago. I was so lucky hubby inherited it, lol..
|The center piece arrangement was made by me, with roses and daisys along with some greenery from our building's beutiful garden.|
I always remember my Mil cause she used to send us all, around the Christmas Holiday to our homes in a beautiful platter filled with cookies and this bread. I also hosted a tea party for some family members, back in January 2012... and made the bread. I didn't share the tablescape as I had, not to long ago did a tablescape with my beautiful complete Bavarian tea set for eight. Anyway, here it is, a couple of pictures and the Honey Bread recipe too. Hope you like it!
Thank you all in advance, sweet darlings and have a terrific weekend and also thank you sweet ladies for hosting your terrific parties and for having me.
SWISS HONEY BREAD
4 cups all purpose flour
2 cups sugar
1 cup water
1 cup honey
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon Allspice
1/2 teaspoon sweet pepper (just add this as Allspice too, as back than there was a sweet Jamaican pepper that grew here in Ecuador as well, but Allspice has replaced it.)
1/4 teaspoon ground cloves
1 1/2 cups about, of all the following: orange peal, all dried fruit you prefer and currants.
In a big bowl, or the Kitchen Aid bowl, beat water, sugar, honey, beat well until it's well mixed.
Mix the flour with the baking soda and add to the bowl, beating slowly until mixture resembles bubbles. Add with a wooden spoon, eggs, the spices and dry fruit.
Pre-heat oven to 350F and then lower it to 300F., for about 1/2 ho or more, depends of your oven. Butter and dust with flour two loaf pans and pour batter evenly on both pans...this bread can easily burn on top, so if you see this is happening, just cover pan with aluminum foil.
Let cool on the pans well. Later, when the loaves are cold store in paper bags and a plastic bag too and place in a plastic container, until you want to serve it. Cut it in thin slices and it's great for tea or coffee, any time of the year. I usually make it 1 day or up to 3 days before serving, it also cuts better this way. Hope you like it.
Potpourri Friday at: http://apotpourrilife.blogspot.com
Foodie Friday at: http://designsbygollum.blogspot.com
Inspiration Friday at: http://thepicketfence.blogspot.com
Home Sweet Home at: http://thecharmofhome.blogspot.com
Sine on Fridays at: http.//oneartsymama.blogspot.com
Beverly's Pink Saturday at: http://howsweetthesound.blogspot.com
Seasonal Sunday at: http://thetablescaper.blogspot.com
Everyday Sisters Sharing Sundays at: http://everydaysisters.blogspot.com
Just Something I Whipped at: http://thegirlcreative.blogspot.com
Over Flowing with Creativity at: http://itsoverflowing .blogspot.com