Burgundian Honey Spice Bread

• 3 tablespoons unsalted butter, at room temperature, for the loaf pans
• 1 1/4 cups milk
• 1 cup firmly packed light brown sugar
• 1 1/2 cups honey (preferably tupelo, orange blossom, or sweet clover)
• 4 cups unbleached all-purpose flour
• 1 teaspoon ground fennel seed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon fine sea salt
• 2 tablespoons very finely chopped candied ginger
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 2 teaspoons baking soda

1. Preheat the oven to 350F.
2. Brush two 9 x 5 x 3-inch loaf pans with butter.
3. Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches.
4. Lay the two long pieces of parchment the length of the buttered pan and press to adhere.
5. Brush the parchment with butter.
6. Lay the two wider pieces crosswise on top.
7. Brush the parchment with butter.
8. Everything must be very well buttered or the bread will stick.
9. Heat the milk, brown sugar, and honey in a small saucepan over medium heat.
10. Stir until the sugar is dissolved.
11. Remove from the heat and set aside until slightly cooled.
12. To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, ground fennel, cinnamon, cloves, ginger, and salt.
13. In two batches, add the honey mixture and candied ginger.
14. Scrape down the sides as needed, and blend on low speed until just combined.
15. In a small liquid measuring cup, combine the egg, egg yolk, and baking soda.
16. Stir to combine.
17. Add the egg mixture to the batter and beat until well blended.
18. To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway.
19. Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes.
20. Cover with aluminum foil if the bread starts to become too dark.
21. Remove the loaves to a rack to cool slightly, about 15 minutes.
22. Turn them out of the pans and immediately remove the parchment paper.
23. Store very tightly wrapped in plastic wrap for up to 1 week.

unsalted butter, milk, brown sugar, honey, flour, ground fennel, ground cinnamon, ground cloves, ground ginger, salt, candied ginger, egg, egg yolk, baking soda

Taken from www.epicurious.com/recipes/food/views/burgundian-honey-spice-bread-380431 (may not work)