VOLUME 1 - Kilimanjaro Foods

Medivnyk (Traditional Honey Bread)
Servings
lg eggs,separated, at room
-temper
T butter
14 oz honey,clover or wild
2 c sugar
6 c unbleached all-purpose flour
2 t baking powder
2 t baking soda
2 t cinnamon
1 zest and juice of 1 orange
1 c strong coffee
1 c sour cream
1 c filberts (or walnuts)
-chopped
- (optional)
Heat the honey to boiling and allow to cool. Separate the eggs,
reserving the whites. Beat the room temperature yolks with the
butter until fluffy. Add the cooled honey and beat until well blended.
Add the sugar and blend well. Sift the flour, baking powder, baking
soda and cinnamon together, then sift again. add to
the honey mixture. Add the orange zest, juice, coffee and sour cream
stirring until no dry flour shows. Whip the egg whites until stiff,
then fold in a little of the whites, mixing well, then add the rest of
the whites. Stir in the chopped nuts, if using them. Pour into
buttered and floured loaf pans, rapping them to even the batter. Bake
in a preheated 325 Degree F. oven for about an hour. DO NOT open
the oven door during the first 30 minutes of baking. When done, cool
on wire racks for 10 minutes and then turn out to finish cooling. Wrap
well in heavy duty aluminum foil and store in the refrigerator.