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Piernik - Honey Bread

Piernik - Honey Bread

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    2 h 30 m
ZURIELLE

ZURIELLE

This is a recipe from my Polish grandmother. It is a semi-sweet bread that tastes wonderful with a little butter. I grew up on this stuff and it has always been one of my favorites.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 51 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. In a large bowl, mix the sugar, cinnamon, cloves, allspice, and eggs. Stir in the milk and oil, and mix in the baking soda. Place honey in a small pot, and bring to a boil. Stir honey into the bowl. Mix flour into the bowl. Fold in the raisins and walnuts. Stir by hand with a sturdy spoon for 10 minutes. Allow the dough to sit 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 8x4 inch loaf pans.
  3. Fill each loaf pan with about 2 inches of the batter. Bake 1 hour 15 minutes in the preheated oven, until a toothpick inserted in the center of a loaf comes out clean. Bread will be brown in color and will crack on top.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NADAS6
27

NADAS6

5/24/2005

This recipe doesn't work as it is written. Althought the bread doesn't need a yeast packet, it does need 1/2 teaspoon baking powder. Also, although I let the bread dough rest for an hour, I don't think that that is necessary(after all there is no yeast). I also think that the baking pans should not only be greased but also floured. With these changes the resulting bread is quite delicious. A true polish delite.

kinga76
18

kinga76

12/17/2010

After some minor tweaks (like adding some baking powder for lifting power and more walnuts for extra flavour and texture) this bread was truly delightful and has become a staple in my family. Best eaten warm with butter. Just delicious! And the aroma that fills up your kitchen as it's baking is heavenly too..Thanks for posting..

gosia4ever
14

gosia4ever

5/19/2006

I followed this recipe to a T, except that I poured all the batter into a 9 x 13 casserole pan. I made it for mother's day, and everyone loved it. It truly tasted authentic. My 80 yrd Polish Grandpa said it was the best he had ever tasted. I might try using this dough for cookies at x-mas time. The dough has a gingerbread taste to it.

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