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The world of fermentation.
By Sarit Packer & Itamar Srulovich - Friend of Milk Street
The properties of manuka honey are still being debated but there is no doubt that the flavor of the real thing is truly magnificent – rich and complex, with a slight resin undertone, a tiny bit bitter and even tangy. Many of the products sold as manuka are either counterfeit or adulterated, so be prepared to spend a bit on good quality. The unique flavor comes through beautifully in this loaf, and together with the Christmassy spicing makes a perfect foil for the chunks of toffee-sweet dates and buttery macadamia nuts.
TIP: This is a really large loaf, so you will need a big tin. If you are not sure about the size of your tin, just make sure you don’t fill it above the three-quarters level. It will also bake nicely in two smaller tins.
This recipe originally appeared in FT.com/magazine in December 2016 and is reprinted with permission.
ml full-fat milk
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