TOURTIERE SPICE MIX
Use this spice mix in the traditional French Canadian "pork pie" (Tourtiere)
Provided by Mikekey *
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine all ingredients and mix well.
- 2. Store in a sealed jar.
TAUREN SPICE BREAD
From: http://www.gamersfridge.com/2011/04/mulgore-spice-bread.html Mulgore Spice Bread A yummy, sweet spice bread that is a cross between spice cake and ginger bread. Mulgore Spice Bread is definitely a favorite among the Tauren and a well shared recipe. You can buy it from several vendors in the city. Walking through Thunder Bluff you will smell the aroma wafting about no matter which tier you are on Modified by using 1/2 cup blue agave nectar instead of 1 cup dark corn syrup
Provided by Lelandra
Categories Quick Breads
Time 1h40m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (168 degrees C).
- Combine corn syrup, brown sugar, and egg; mix well. Mix slowly by hand.
- Combine dry ingredients in another bowl; use a mixing spoon or spatula to lightly mix the dry ingredients together.
- Add dry ingredients to egg mixture and alternate with milk; mix well.
- Pour into a well greased loaf pan. it will fill it 3/4 of the way full.
- Bake for 60-80 minutes, or until a knife inserted into the center of the loaf comes out clean.
- Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely.
- Footnote if using original recipe with 1 cup dark corn syrup instead of 1/2 cup agave:.
- Footnote: If you have light corn syrup but no dark, here is a way to create dark corn syrup.
- 1 cup (237 ml) light corn syrup.
- 1/4 cup (60 ml) brown sugar.
- 3-4 tbs (45-60 ml) of water.
- Mix together until sugar is disolved. Do NOT add heat.
Nutrition Facts : Calories 667.5, Fat 14.4, SaturatedFat 7.5, Cholesterol 220.2, Sodium 2694.2, Carbohydrate 124.2, Fiber 2.2, Sugar 107.4, Protein 14.8
TWISTED SPICED BREAD WITH HONEY & TAHINI BUTTER
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
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
FRENCH SPICED BREAD
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
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.
TANYA'S JAMAICAN SPICE BREAD
A simple, moist, and tasty spice bun recipe that the whole family will love. Jamaican spice bun is best enjoyed with aged Cheddar cheese.
Provided by Tanya
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 2h30m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
- Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside. Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 46.9 g, Cholesterol 22.5 mg, Fat 5.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.2 g, Sodium 147.3 mg, Sugar 29 g
HONEY SPICE BREAD
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. -Gaye O'Dell, Binghamton, New York
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 pieces).
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 53mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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