Turkish Bread with Honey and Cream

[nverland]

Turkish Bread with Honey and Cream

1 large round loaf of country bread, about 9 inches
(23 cm) in diameter and at least 3 inches (8 cm) high
4 Tbs (60 ml) butter at room temperature
1/2 cup (125 ml) honey
2 Tbs (30 ml) fresh lemon juice
1 cup (250 ml) creme fraiche*

* To make creme fraiche, stir 1 Tbs (15 ml) cultured buttermilk
into 1 cup (250 ml) heavy cream and let sit at room temperature
for 12 to 24 hours.

Cut a slice off the top and bottom of the bread to leave a round
piece of bread about 2 inches (5 cm) high with crust all around
the sides. Butter both of the cut sides and place on a baking
sheet. Bake in a preheated 350F (180C) oven, turning once,
until lightly toasted, about 20 minutes. Stir the honey and lemon
juice together and drizzle over the bread. Spread the creme
fraiche over the top and let stand for 10 minutes. Return to the
oven and bake until golden brown, about 20 minutes. Serve hot
or warm, cut into wedges. Serves 6 to 8.