Piernik - Honey Bread Recipe - Allrecipes.com
Piernik - Honey Bread Recipe
  • READY IN hrs

Piernik - Honey Bread

Recipe by  

"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 Edit and Save

Original recipe makes 4 - 4x8 inch loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    2 hrs 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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..

 
Most Helpful Critical Review
May 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.

 

17 Ratings

May 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.

 
Feb 04, 2009

I served this to my Polish friends, and they loved it, and said it was like the piernik in Poland. I did make some changes. I followed the advice and added 1/2 tsp of baking powder and I did not let it rest for 1 hour. After it was cooled, I divided the loaves into three layers. I sprinkled two of the layers with a bit of brandy and then spread them with plum butter. After re-assembling, I covered the entire cake with a chocolate ganache.

 
Feb 29, 2008

We loved this bread - a wonderful surprise taste of honey lingering in your mouth - I added apricots and it worked well at a church breakfast

 
Jan 26, 2009

This recipe was great!!!! I omitted the raisins, just because I'm not a fan. I'm glad I added walnuts though because they added some texture and flavor. I love the spices in this bread! I think dried cranberries or "craisins" would be good in this bread!

 
Feb 02, 2008

I grew up eating this as a child and was excited to find the recipe. I did follow the advice of a reviewer and added 1/2 tsp. baking powder. I also agree you need to grease and flour the pan. My family ate half of this up for breakfast and finished it off later with coffee. We all thought it tasted best when we heated up the slices in the toaster oven first. Mmm!

 
Jul 06, 2009

I love the taste of the honey, nuts and rasins. I eat it with peanut butter for dinner.

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 51 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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