FRENCH PAIN D'EPICES
This version of a famous French spice bread is a compact loaf that anchors its reputation on anise, cinnamon, honey, almonds, citron, orange peel and 3 tablespoons of rum. Slice when cool and spread with butter and honey. It is even better the second or third day.
Provided by Olha7397
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees.
- In a small mixing bowl pour water and add sugar, honey, baking soda and a pinch of salt. Stir until it is dissolved. Mix in the rum, anise seed and cinnamon.
- Measure flour into a large mixing bowl and pour in the liquid-stirring slowly but thoroughly to make a smooth batter. Drop in the almonds, citron and orange peel. Stir several times to mix throughout the batter. Preheat oven to 450°F Butter the tins and line with wax paper or parchment paper. Butter again.
- Pour the batter into the tin or tins. With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides. This will compensate for the rise of the center during baking.
- Place the bread in a very hot oven for 10 minutes; REDUCE the heat to moderate (350 F)for an additional 50 or 60 minutes. The loaf will test done when a wooden toothpick inserted in the center comes out clean and dry.
- Remove bread from the oven. Turn the tins on their sides and carefully pull out the loaves by tugging gently on the wax paper. Let the loaves cool (preferably overnight) before slicing thinly. Makes 1 large or 2 small.
- The Complete Book Of Breads.Bernard. Clayton, Jr.
Nutrition Facts : Calories 3631.5, Fat 18.8, SaturatedFat 1.8, Sodium 3336.4, Carbohydrate 799.5, Fiber 18.4, Sugar 411.3, Protein 58.7
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
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 !).
PAIN D'ÉPICES - SPICED FRENCH GINGERBREAD LOAF WITH HONEY
A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess - wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280
Provided by French Tart
Categories Breads
Time 45m
Yield 1 Pain d'epices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/360°F.
- Warm the milk and then add the honey, sugar and butter stirring well.
- Put the flour, baking powder, ground ginger and quatre -épices in a mixing bowl, make a well in the middle, break the egg into it, and add the milk mixture. Mix well (or just throw the whole lot into a food processor). Add the crystallised ginger and mix well once again.
- Pour into a well buttered 23-cm loaf tin and bake for 25 minutes. Lower the heat to 150C/300F and cook for a further 15 minutes. Remove from the tin and cool on a wire rack.
- Store wrapped in clingfilm to keep it moist.
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
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.
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
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.
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