MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Spiced Bread
 Categories: Breads, Nuts, Fruits, Herbs, Dairy
      Yield: 2 Servings
 
      2 tb Unsalted butter; melted
    1/2 c  Whole almonds
    1/2 c  Candied orange peel
    1/2 c  Dried apricots
    1/2 c  Dried plums
      2 c  Honey
  1 1/4 c  Whole milk
      2 ts Kosher salt
      6    Cinnamon sticks (3")
      3    Star anise pods
      3 c  All-purpose flour
      1 tb Baking powder; +1 ts
      1 tb Reims N.39 spice mix; +1 ts
      2 ts Baking soda
      2 lg Eggs
 
  Equipment: two 9x5" loaf pans
  
  Set oven @ 325°F/163°C. Grease loaf pans with melted butter.
  
  Toast almonds on a rimmed baking sheet, tossing once or twice,
  until golden brown and fragrant, 6 to 8 minutes. Coarsely chop
  zest, apricots, plums, and toasted almonds. Transfer to a small
  bowl.
  
  Bring honey, milk, salt, cinnamon, and star anise to a boil in a
  medium saucepan over medium heat. Meanwhile, whisk flour, baking
  powder, spice mix, and baking soda in a large bowl.
  
  Strain honey mixture through a fine-mesh sieve into dry ingredients
  and whisk to combine. Add eggs and whisk until incorporated. Using
  a spatula, quickly fold in zest mixture.
  
  Divide dough between prepared pans, filling each about 3/4ths full.
  Bake bread until tops are golden brown and a toothpick inserted
  into the centers comes out clean, 35 to 40 minutes.
  
  Let bread cool 10 minutes in pan, then carefully remove from pan
  and transfer to a wire rack.
  
  Do Ahead:

  Bread can be made 5 days ahead. Tightly wrap and store at room
  temperature, or freeze up to 1 month.
  
  * Note:

  If you can't find Reims N.39 spice mix, substitute 2 ts each ground
  cinnamon and ground ginger.
  
  Recipe by Kamel Saci
  
  Recipe FROM: Epicurious, Dec 2015
  
  Formatted by: Dave Drum, Dec 12, 2016
  
  Uncle Dirty Dave's Archives
 
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