French Spiced Bread Food

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PAIN D'EPICES RECIPE - FRENCH SPICE BREAD



Pain d'epices Recipe - French Spice Bread image

A classic French spice bread, this pain d'epices recipe is made with rye flour and a warming blend of ground spices sweetened with honey. Learn how to make your very own pain d'epice cake at home.

Provided by Wandercooks

Categories     Dessert     Snack

Time 50m

Number Of Ingredients 13

1 1/2 cups rye flour
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
2/3 cup honey
1/4 cup milk
3 tbsp sugar
1 egg
1/2 cup butter (softened)
1 pinch salt

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 SPICED BREAD



French Spiced Bread image

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

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

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.

TWISTED SPICED BREAD WITH HONEY & TAHINI BUTTER



Twisted spiced bread with honey & tahini butter image

Bake this Middle Eastern-inspired loaf to serve for a festive brunch. To make things extra indulgent, spread thick slices with our moreish honey and tahini butter

Provided by Esther Clark

Categories     Afternoon tea, Breakfast, Brunch

Time 1h15m

Yield Serves 10-12

Number Of Ingredients 18

120-140ml whole milk
50g unsalted butter , cubed
300g strong white bread flour , plus extra for dusting
50g golden caster sugar
½ tsp fine sea salt
7g sachet fast-action dried yeast
1 medium egg , lightly beaten
oil , for the bowl
50g unsalted butter , softened
2 tbsp sesame seeds , toasted
50g light brown soft sugar
3 tsp cinnamon
¼ tsp ground cardamom
70g salted butter , softened
2 tbsp runny honey
2 tbsp tahini
75g golden icing sugar
sesame seeds , for sprinkling (optional)

Steps:

  • Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm.
  • Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don't have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size.
  • To make the filling, combine the ingredients and set aside.
  • Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you - it should measure roughly 40cm in length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you're making a rope.
  • Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4.
  • Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you're serving it warm, or leave to cool completely on a wire rack.
  • To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it's too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it's made.

Nutrition Facts : Calories 304 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

PAIN D'EPICE (FRENCH SPICE BREAD)



Pain D'epice (French Spice Bread) image

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

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

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 !).

FRENCH TOAST BREAD PUDDING WITH SPICED PEARS



French Toast Bread Pudding with Spiced Pears image

Instead of making French toast slice by slice, assemble it bread pudding-style the night before. When you wake up, slide the dish in a cold oven, turn it on (so the dish heats up without cracking), take your shower, dress for skiing, whatever. When you're done, breakfast will be ready.

Provided by Food Network

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon butter, softened
1 loaf (about 1 pound) cinnamon bread, challah, brioche, or any soft, egg-enriched bread
6 large eggs
1/2 cup sugar
2 1/2 cups milk
1 1/2 teaspoons vanilla extract
2 tablespoons butter
2 firm-ripe Anjou or Comice pears, cored and cut into chunks
1 teaspoon sugar
1/2 teaspoon ground cinnamon
Freshly grated nutmeg
Maple syrup

Steps:

  • The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
  • In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
  • The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
  • In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
  • To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.

CRUSTY FRENCH BREAD



Crusty French Bread image

I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon

Provided by Taste of Home

Time 50m

Yield 2 loaves (10 slices each).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°), divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 to 5 cups all-purpose flour
Cornmeal

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.

SPICED FRENCH BREAD PUDDING



Spiced French Bread Pudding image

Make and share this Spiced French Bread Pudding recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 1h30m

Yield 1 batch, 12 serving(s)

Number Of Ingredients 11

7 ounces stale French bread
3 large eggs
3 large egg yolks
1 3/4 cups sugar
4 1/2 tablespoons pure vanilla extract
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup unsalted butter
4 cups whole milk
1/2 cup raisins
1 pinch salt

Steps:

  • cut bread into 1 inch cubes, place in ungreased 13x9-inch pan and either dry in warm oven for a couple of hours, toast lightly in 350°F oven (preferred), or toast in 350°F oven till light brown and dry.
  • Chop or puree raisins.
  • Sift or sieve sugar, spices and salt into a plastic bag and shake to mix.
  • Heat milk, butter, eggs, yolks, raisins and sugar mixture in a sauce pan on low heat stirring constantly until butter's melted and sugar is dissolved, remove from heat if steam starts to appear.
  • (You don't want to cook the eggs just yet!)
  • Remove from heat, stir in vanilla and immediately pour custard over dried bread.
  • If desired strain mixture with a fine strainer to remove raisins and any egg chalazae.
  • Mix and press down on bread to be sure it's all covered.
  • Preheat oven to 350°F.
  • Allow custard to soak into bread cubes until cooled (about an hour).
  • Occasionally stirring to evenly distribute mixture.
  • Can be refrigerated for up-to 12 hours at this point.
  • Bake in 350°F oven for 50-60 minutes (top will be browned and pudding should start to rise out of the pan).
  • --------Variations--------------.
  • Add a cup of toasted and chopped pecans or walnuts to custard.
  • Replace 1/2 tbsp of the vanilla with another extract or liquor.
  • Add some white, cinnamon or chocolate chips to custard.
  • Replace 1/2 of the milk with heavy cream or 1/2 and 1/2 (makes it rich!).
  • Use skim milk, delete butter, use whole wheat bread, reduce sugar to 1 cup, replace eggs/yolks with egg substitute for a "healthy version".
  • Add some dried apple or banana to custard.
  • Use 1 cup of sugar and add 1/2 cup of maple syrup.
  • Replace up-to half the sugar with brown sugar.
  • Serve with bourbon sauce, whip cream, ice cream.

Nutrition Facts : Calories 341.5, Fat 13.3, SaturatedFat 7.3, Cholesterol 133.8, Sodium 168, Carbohydrate 47.6, Fiber 1.1, Sugar 37.8, Protein 6.6

JAZZED-UP FRENCH BREAD



Jazzed-Up French Bread image

Fire up the grill right away for this tasty French bread. It takes seconds to prepare and then cooks away over indirect heat, giving you plenty of time to assemble the rest of the meal. -Lori LeCroy, East Tawas, Michigan

Provided by Taste of Home

Time 40m

Yield 10 servings.

Number Of Ingredients 4

2 cups shredded Colby-Monterey Jack cheese
2/3 cup mayonnaise
6 green onions, chopped
1 loaf (1 pound) French bread, halved lengthwise

Steps:

  • In a small bowl, combine the cheese, mayonnaise and onions. Spread over cut sides of bread and reassemble loaf. Wrap in a double thickness of heavy-duty foil (about 28x18 in.); seal tightly., Grill, covered, over indirect medium heat for 25-30 minutes or until cheese is melted, turning once. Let stand for 5 minutes before cutting into slices.

Nutrition Facts :

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From bbcgoodfood.com


PAIN D'EPICES FRENCH SPICE BREAD – JANIE'S MILL
Of course breads sweetened with honey and spiced with whatever spices were available have been made by people across the globe for millennia. It is believed, however, that the French pain d’épices is derived from Mi-Kong, a Chinese honey bread made with wheat flour. This bread was eaten by soldiers during Genghis Khan’s invasions during ...
From janiesmill.com


FRENCH SPICE BREAD "PAIN D'éPICES" - FORKS 'N' FLIP FLOPS
In a large bowl or Stand mixer combine all dry ingredients. (All-Purpose Flour, Rye Flour, Baking powder, Brown Sugar, Pinch of Salt, All Spice blend, & Cinnamon) With the Stand Mixer on low slowly and individually incorporate wet ingredients. Cold Milk, Honey, Melted Butter, 3 small eggs, Lemon & Orange Zest.
From forksnflipflops.com


PAIN D'ÉPICES (BOUCHON BAKERY FRENCH GINGERBREAD LOAF) - MISSION …
Instructions. Preheat the oven to 350°F. Spray two 8 ½-by-4 ½-by-2 ¾-inch loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment. Place the flour in a medium bowl and whisk in the baking soda, ginger, cinnamon, cloves, and salt.
From mission-food.com


FOOD YOUR CAN EAT: SPREADS ON FRENCH BREAD – DEADSPLINTER
Preheat an oven to 375 degrees. Put the two baguette halves on a baking sheet, again, no tin foil. Put the onions on first, then top with about 12 oz. shredded Gruyère, and then the bacon. Put this in the oven for a few minutes, until the cheese has melted and browned a little.
From deadsplinter.com


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