Honeysuckle Tin Can Loaves

HoneysuckleLoaves

Honeysuckle is blooming.  Right now.  As I type.  That means that it will only be blooming for a few more minutes.  Actually, I have no idea how long their bloom time is, but usually by the time I get around to harvesting the little yellow and white flowers, they have turned brown.  Not this year!  I’m all over it.

I really wanted to make honeysuckle jelly but grew impatient to use my harvest.  So I made a really quick and easy simple syrup to soak them in, and when I felt the flavor was right, strained them out of the syrup.  I was messing around on Pinterest this morning and stumbled upon a series of camping shortcuts and found tin can bread.  I don’t know why but when I thought of my honeysuckle syrup I thought of those loaves of bread.  I decided to make a sort of muffin/pound cake and pour the syrup over them.  I figured that if they soaked in their cans all night, they would be amazingly ooey gooey by morning and ready to load into our van for the farmers market.

Batter:

3 c. all-purpose flour ( I used King Arthur which tends to absorb moisture a little more than others.  Don’t know why.  Liquid amounts may need to be adjusted)

1 c. sugar

1 T baking powder

1/2 tsp. salt

1 tsp. vanilla extract

2 eggs

3 T melted butter

2 1/2 c. water.  I would have used milk or almond milk but realized too late that I was out.  Whoops.

Parchment paper

Oil

Honeysuckle Syrup:

2 c. honeysuckle blossoms

1 1/2 c. sugar

1 c. water

Method:

Combine all of the syrup ingredients in a small saucepan.

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Bring just to a simmer.  I didn’t want to overheat the flowers and kill their beneficial properties.

Chill 6 hours.  I suppose you could let them steep in the syrup longer, but I liked the flavor at around 6.  Strain.

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Heat oven to 350 degrees.

Drizzle a little oil in the bottom of 3, 28oz. aluminum cans (Should call these aluminum loaves, I guess.)  Line them with parchment paper.

I don’t know if this step was necessary or not, but if any of them sell at the farmers market I didn’t want people having to spoon bread from a can.

Sift together the dry ingredients to make the batter.

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Beat together the wet to combine well.

Add the wet to the dry and fold gently to incorporate.

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Spoon the batter into the three cans.

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Bake in the center of the oven for 50 minutes to an hour.

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Chill completely.  Pour the syrup over each loaf.  Allow to soak in overnight.

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HoneyTinCanwatermark

Comments

  1. Leave a Reply

    sapa
    June 8, 2013

    What other kind of syrup would work with this bread?

      • Leave a Reply

        edibletapestry
        June 8, 2013

        AND…I just remembered that the Wild Violet Jelly is the June prize for my Hungry Games. You just earned a point by commenting. Good luck in the June 15th drawing! :)

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