RSS Feed
Follow on Twitter
Riana's Pain d'Epices. Add/Read Comments
Related Posts:
Social
The package rang heavy with the smell of spice. Riana had included cinnamon, anise seeds, a little dried ginger and a few buttons of all spice; hence the heady aroma. Instructions too were in the box for combining these spices into Pain d'Epices (Spiced Bread). The stipulation to leave the bread, once made, for three days was a little grim I thought. The recipe (detailed below) makes two loaves but with a solitary loaf tin to my name half the mixture was glooped out into muffin tins and subjected to a slightly shorter cooking time.
For three days the loaf sat under a tea-towel before a triumphant unveiling and consumed with plenty of butter and apricot jam.
For three days the loaf sat under a tea-towel before a triumphant unveiling and consumed with plenty of butter and apricot jam.
Pain d'Epices
Ingredients
Heat oven to 180C. Butter and flour two cake pans. Grate the zest of the oranges then press and pour the juice into a saucepan. Add 20cl cold water, honey, sugar and butter. Bring to the boil while stirring. Remove from heat.
Mix the flours, baking powder, spice and grated zest. Add the butter/honey mixture little by little blending well to make a smooth dough. Divide this between the two pans and bake for 1 1/2 hours. Allow to cool before removing from the pan. Leave for three days before eating.
Ingredients
- 3 tbsp baking powder
- 300g white flour
- 250g whole wheat flour
- 200g brown sugar
- 400g honey
- 150g butter plus 20g for pans
- 2 oranges
- 2 tsp each anise seeds, cinnamon, powdered ginger, allspice
- 1/2 tsp ground cloves
Heat oven to 180C. Butter and flour two cake pans. Grate the zest of the oranges then press and pour the juice into a saucepan. Add 20cl cold water, honey, sugar and butter. Bring to the boil while stirring. Remove from heat.
Mix the flours, baking powder, spice and grated zest. Add the butter/honey mixture little by little blending well to make a smooth dough. Divide this between the two pans and bake for 1 1/2 hours. Allow to cool before removing from the pan. Leave for three days before eating.
ADD A COMMENT (3)Previous Post: Eggie Chocolate Brioche Rolls with Blueberries, Raspberries and Crème Fraîche. Next Post:Hot Crossed Buns
Comments
From: Riana (April 13, 2006 7:43 AM)
Looks Gorgeous, Darling! How was it?
I tried mine each day so see if it got better and alas, after the three days then it was finally ready...it is super good under a dollup of ice cream and a bit of strawberry sauce.
And yes, I would love to participate in the MAY parcel exchange--I'll be in Italy at the begining of the month, but could ship it off from there filled with Tuscan delights.
Best,
From: Ivonne (April 15, 2006 3:58 AM)
What lovely gifts! I'm especially jealous of the apricot conserves from Bonne Maman ... my very favourite. Enjoy!
From: Andrew (April 17, 2006 4:29 AM)
They were great; although I think I preferred them in muffin format to loaf for some reason.