BURGUNDIAN HONEY SPICE BREAD
The wealthy and powerful Dukes of Burgundy controlled the spice trade in the Middle Ages. The windows of the shops and bakeries of Dijon are filed with tightly wrapped loaves of pain d'épice, the traditional honey spice bread of the region. It's similar to American-style gingerbread only in that they both contain a variety of spices. The texture of the French bread, however, is denser, as it is traditionally baked at a low temperature for several hours, and the spice combination is slightly different. I've adapted this version to cook in less time at a higher temperature. The texture is not as traditional, but the flavor is still incredible. Ground fennel seed is not widely available; to order it, see Sources (page 301), or simply grind your own in a spice grinder. While at La Varenne, we served this bread for breakfast for special guests. It's also wonderful with a hot cup of tea on a chilly fall afternoon.
Yield makes two 9 x 5 x 3-inch loaves
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Brush two 9 x 5 x 3-inch loaf pans with butter. Cut four strips of parchment: two 15 x 5 inches, and two 14 x 8 inches. Lay the two long pieces of parchment the length of the buttered pan and press to adhere. Brush the parchment with butter. Lay the two wider pieces crosswise on top. Brush the parchment with butter. Everything must be very well buttered or the bread will stick.
- Heat the milk, brown sugar, and honey in a small saucepan over medium heat. Stir until the sugar is dissolved. Remove from the heat and set aside until slightly cooled.
- 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. In two batches, add the honey mixture and candied ginger. Scrape down the sides as needed, and blend on low speed until just combined.
- In a small liquid measuring cup, combine the egg, egg yolk, and baking soda. Stir to combine. Add the egg mixture to the batter and beat until well blended.
- To bake the loaves, pour the batter into the prepared loaf pans, dividing it evenly and not filling the pans more than halfway. Bake, rotating once, until a skewer inserted into the center comes out clean, 45 to 50 minutes. Cover with aluminum foil if the bread starts to become too dark.
- Remove the loaves to a rack to cool slightly, about 15 minutes. Turn them out of the pans and immediately remove the parchment paper. Store very tightly wrapped in plastic wrap for up to 1 week.
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