Pain Depice French Spice Bread Recipes

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FRENCH SPICED BREAD

Kamel Saci, head baker at New York's Il Buco Alimentari, flavors his pain d'épices, a classic French spiced bread, with a vibrant spice mixture of star anise, ginger, and cinnamon from spice blender La Boîte. It's great for a sweet toast in the morning, or it can be sliced thinly and served with pâté for a pretty party appetizer.

Provided by Kamel Saci

Categories     Dessert     Cake     Bread     Christmas     Kid-Friendly     Bake     Almond     Dried Fruit     Cinnamon     Party     Ginger     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 2 loaves

Number Of Ingredients 17



French Spiced Bread image

Steps:

  • Preheat oven to 325°F. Grease loaf pans with melted butter.
  • Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6-8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
  • Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
  • Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
  • Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35-40 minutes.
  • Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
  • Do Ahead
  • Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.

2 tablespoons melted unsalted butter
1/2 cup whole almonds
1/2 cup store-bought or homemade candied orange peel
1/2 cup dried apricots
1/2 cup dried plums
2 cups honey
1 1/4 cups whole milk
2 teaspoons kosher salt
6 (3") cinnamon sticks
3 star anise pods
3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon Reims N.39 spice mix
2 teaspoons baking soda
2 large eggs
Special equipment:
2 (9x5") loaf pans

PAIN D'EPICE (FRENCH SPICE BREAD)

From a book I borrowed from the library about world breads, with a few amendments from myself and my husband who actually made the loaf the first time. It's quite hard to cut being extremely dense, but very very tasty and more like a cake than bread (other than the density)

Provided by bexfiles

Categories     Breads

Time 1h50m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14



Pain D'epice (French Spice Bread) image

Steps:

  • Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
  • Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
  • Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
  • Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
  • Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).

225 ml honey
225 g wholemeal rye flour
30 g white sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g ground almonds
1 teaspoon ginger peel
2 teaspoons fennel seeds
1/2 teaspoon ground cinnamon
12 cloves, ground
1/2 orange, zest of, grated
1/2 lemon, zest of, grated
milk, and
sugar, boiled to a syrup for glaze

PAIN D'EPICES - BURGUNDIAN SPICE BREAD

18th century recipe for exotic, eastern spicy bread. Mulot au Petitjean is an old fashioned shop in Dijon that specialises in Spice bread. The Mulot family have been producing this bread on the same site since 1838 and is the only spice bread producer left. Recipe courtesy of Anne Willian tweeked. TAKE NOTE: that the spice bread should be slightly under baked so it is soft in the middle and has not started to shrink from the sides of the pan. Let the breads cool and then turn them out.

Provided by Rita1652

Categories     Quick Breads

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 12



Pain D'epices - Burgundian Spice Bread image

Steps:

  • Preheat the oven to 250F / 120°C.
  • Heat the milk, sugar and honey in a saucepan, stir until the sugar dissolves. Bring it just to the boil, and then set aside until tepid.
  • Sift the flour into a bowl and make a well in the center. Add three quarters of the cooled honey mixture and stir with a wooden spoon, gradually drawing in the flour to make a smooth batter.
  • In a small bowl, mix the candied peel, spices and salt. Stir in the remaining honey mixture and add it to the batter, stir until smooth. Cover and refrigerate the batter for 8-12 hours.
  • Butter the loaf pans (2 medium loaf pans - 20x8x8 cm), you can also line them with grease-proof paper and butter the paper.
  • To complete the batter, mix the egg yolks and baking soda with the water in a small bowl. Stir this mixture into the batter.
  • Spoon the batter into the pans, filling them half full - the batter rises quite a bit during baking - a cover them loosely with foil.
  • Bake for 30 minutes, then remove the foil. Continue baking for approx 1 ½ to 1 ¾ hours more, or until a skewer inserted near the center comes out clean.

1 1/2 cups milk
1 cup dark brown sugar
1 1/2 cups runny honey
4 cups flour
2 tablespoons finely chopped candied orange peel
1 teaspoon ground aniseed
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 egg yolks
2 teaspoons baking soda
1 tablespoon water

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