Jeffrey Hamelman

Braided Brioche with Fresh Ginger Cooked in Honey

Preparation info
  • Yield:

    2

    braided loaves, 1 lb each
    • Difficulty

      Medium

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

Fresh Ginger gently simmered and then macerated for hours in honey gives this preparation a subtle and delicate aroma and flavor. It needs no accompaniment other than a nice hot cup of tea or coffee.

Ingredients

Dough

U.S. Metric Home

Method

  1. Ginger-Honey Preparation: Peel the fresh ginger and slice it into thin disks. Put the ginger into a small saucepan, barely cover with good-quality honey, and simmer gently for 10 minutes. Turn off the heat and let the ginger macerate in the honey for at least a few hours. Remove the ginger, allowing any honey that comes along to stay. Reserve the leftover honey an