French Spiced Bread

Name: French Spiced Bread
Yield: 4 servings
Ingredients: 1 2 tablespoons melted unsalted butter; 1 1/2 cup whole almonds; 1 1/2 cup store-bought or homemade candied orange peel; 1 1/2 cup dried apricots; 1 1/2 cup dried plums; 1 2 cups honey; 1 1 1/4 cups whole milk; 1 2 teaspoons kosher salt; 1 6 (3") cinnamon sticks; 1 3 star anise pods; 1 3 cups all-purpose flour; 1 1 tablespoon plus 1 teaspoon baking powder; 1 1 tablespoon plus 1 teaspoon Reims N.39 spice mix; 1 2 teaspoons baking soda; 1 2 large eggs; 1 2 (9x5") loaf pans

From the kitchen of Carly

Warming spices, toasted almonds, and jewel-bright dried fruit collide in this dense, fragrant French bread. Cinnamon and star anise perfume every crumb while candied orange peel and apricots provide bright bursts of sweetness. A loaf built for slow eating and lingering with coffee.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons melted unsalted butter
11/2 cup whole almonds
11/2 cup store-bought or homemade candied orange peel
11/2 cup dried apricots
11/2 cup dried plums
12 cups honey
11 1/4 cups whole milk
12 teaspoons kosher salt
16 (3") cinnamon sticks
13 star anise pods
13 cups all-purpose flour
11 tablespoon plus 1 teaspoon baking powder
11 tablespoon plus 1 teaspoon Reims N.39 spice mix
12 teaspoons baking soda
12 large eggs
12 (9x5") loaf pans

Instructions

Preheat oven to 325°F. Grease loaf pans with melted butter.
Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6–8 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 three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35–40 minutes.
Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.