PAIN D'EPICES RECIPE - FRENCH SPICE BREAD
Steps:
- Start by preheating your oven to 150˚C (300˚F), then line a loaf pan with baking paper or grease with butter.
- Pop your rye flour into a large mixing bowl along with the ground ginger, cloves, cinnamon and nutmeg, baking soda and baking powder. Pour in the honey, give it a quick stir with a spoon, then blend using a handheld beater or stand mixer with paddle attachment on low speed.
- Gradually stir in the following ingredients, one at a time: milk, sugar, egg, softened butter and salt.
- Once the mixture is well combined, pour it out into a loaf pan. Don't forget to smooth out the top with the back of a spoon.
- Bake for 45 mins or until a skewer poked into the middle comes out clean, then bask in the aromatic deliciousness of a slice of your freshly cooked pain d'epices!
Nutrition Facts : Calories 2302 kcal, Carbohydrate 347 g, Protein 26 g, Fat 101 g, SaturatedFat 61 g, Cholesterol 414 mg, Sodium 2053 mg, Fiber 20 g, Sugar 227 g, ServingSize 1 serving
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 !).
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