Ingredients

1 (9-inch) fresh round loaf country bread (at least 3 inches high; preferably sourdough)
2 tablespoons unsalted butter, well softened
1/2 cup mild honey
1 1/2 tablespoons fresh lemon juice
1 cup crème fraîche

Directions

BREAD BAKED WITH HONEY AND CREAM:

Preheat oven to 350°F.

Cut off top and bottom crusts from bread loaf, leaving a 9- by 2-inch thick round with crusts on sides. Butter cut sides of bread and transfer to a shallow baking pan. Bake in middle of oven, turning over once, until lightly toasted, about 20 minutes.

Stir together honey and lemon juice, then spread on top of hot bread. Spread evenly with crème fraîche, then let stand 10 minutes. Bake in middle of oven until golden, about 20 minutes. Serve hot or warm, cut into wedges.