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1
Preheat the oven to 350F.
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2
Brush two 9 x 5 x 3-inch loaf pans with butter.
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3
Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches.
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4
Lay the two long pieces of parchment the length of the buttered pan and press to adhere.
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5
Brush the parchment with butter.
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6
Lay the two wider pieces crosswise on top.
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7
Brush the parchment with butter.
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8
Everything must be very well buttered or the bread will stick.
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9
Heat the milk, brown sugar, and honey in a small saucepan over medium heat.
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10
Stir until the sugar is dissolved.
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11
Remove from the heat and set aside until slightly cooled.
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12
To make the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the flour, ground fennel, cinnamon, cloves, ginger, and salt.
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13
In two batches, add the honey mixture and candied ginger.
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14
Scrape down the sides as needed, and blend on low speed until just combined.
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15
In a small liquid measuring cup, combine the egg, egg yolk, and baking soda.
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16
Stir to combine.
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17
Add the egg mixture to the batter and beat until well blended.
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18
To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway.
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19
Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes.
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20
Cover with aluminum foil if the bread starts to become too dark.
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21
Remove the loaves to a rack to cool slightly, about 15 minutes.
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22
Turn them out of the pans and immediately remove the parchment paper.
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23
Store very tightly wrapped in plastic wrap for up to 1 week.
