Pain Depices Burgundian Spice Bread Food

PAIN D'ÉPICES (BOUCHON BAKERY FRENCH GINGERBREAD LOAF)

Steps:

• 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. Place the brown sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 ½ minutes, until completely combined.
• Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams (¼ cup) at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest. The batter will be quite runny.
• Divide the batter between the two pans. Bake for 1 hour or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans and cool completely.
• The cakes can be wrapped in plastic wrap and frozen for up to 1 week. Defrost in the refrigerator and rewarm if desired. This gingerbread is best made a day ahead to allow the flavors to develop and deepen.

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!

PAIN D'EPICES - BURGUNDIAN SPICE BREAD

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.

PAIN D'EPICES

Steps:

• Preheat the oven to 350º. Butter a 9-inch loaf pan, dust it with flour, then tap out any excess.
• Sift together the flour, rye flour, baking soda, the ground spices and salt in a bowl. Sprinkle in the anise seeds.
• In the bowl of a standing electric mixer, or by hand, mix together the butter, egg, honey and orange zest.
• Add the water, then add the dry ingredients in three additions, scraping the sides of the bowl to make sure everything gets mixed in evenly.
• Transfer the batter to the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean. The top will bake to a somewhat dark color, which is normal.
• Cool 10 minutes, then tip the cake out of the loaf pan. Let cool completely on a rack before slicing.
• Store tightly wrapped at room temperature up to 1 week, or freeze up to 3 months.

PAIN D'EPICE (FRENCH SPICE BREAD)

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 !).