Tag Archives: baking

Jun Bread in January

6 Jan

Months ago, I was very excited to read a fellow blogger’s creation of kombucha bread, adapted from a beer bread recipe from the Upslope Brewing Company. I’ve been meaning to try it ever since, and I finally got around to the task yesterday. I made an adaptation of her adaptation: thank you to Tea Foodie for your post!

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Honeylicious

Jun Bread

Preheat the oven to 350 degrees, and lightly grease a 9×5″ loaf pan.

Whisk together:

2 c white flour

1 c whole wheat flour

3/4 tsp salt

3 & 3/4 tsp baking powder

Mix in:

1/2 c honey

2 c Jun (see my Jun recipe for details under Kombucha 101)

Transfer your dough to the pan, and bake for 45 min. Remove the pan from the oven, and carefully drizzle

1/8-1/4 cups of melted butter

on top of the loaf.  Careful– it will be puffy and the butter can easily drip down the sides of the pan, making a mess.  Bake for an additional 10 minutes.

Once done, let the bread cool a few minutes before you remove it from the pan.

I’m sure this bread would be great hot, but I baked it right before we went out for an enormous Italian dinner.  I got a hold of the bread this morning for breakfast, however, and enjoyed it with a slab of Ronnybrook Dairy cinnamon butter on top.  The already butter-glazed bread barely needed anything on it, but the additional butter made it extra extravagant.  It’s a sweet bread, and the honey comes through strongly.  Next time I’d like to add raisins, currants, or nuts before I bake it.

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