French Pain Depices Recipes

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

Time 50m

Number Of Ingredients 13

Ingredients

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 PAIN D'EPICES

French Pain D'epices image

This version of a famous French spice bread is a compact loaf that anchors its reputation on anise, cinnamon, honey, almonds, citron, orange peel and 3 tablespoons of rum. Slice when cool and spread with butter and honey. It is even better the second or third day.

Provided by Olha7397

Categories Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1 1/4 cups hot tap water (120 F 130 F)
1 cup sugar
3/4 cup honey
2 1/2 teaspoons baking soda
1 pinch salt
3 tablespoons rum
1 teaspoon ground aniseed
1 teaspoon ground cinnamon
4 cups all-purpose flour
3 tablespoons chopped blanched almonds
2 tablespoons chopped citron
1/2 teaspoon grated orange peel

Steps:

BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees.
In a small mixing bowl pour water and add sugar, honey, baking soda and a pinch of salt. Stir until it is dissolved. Mix in the rum, anise seed and cinnamon.
Measure flour into a large mixing bowl and pour in the liquid-stirring slowly but thoroughly to make a smooth batter. Drop in the almonds, citron and orange peel. Stir several times to mix throughout the batter. Preheat oven to 450°F Butter the tins and line with wax paper or parchment paper. Butter again.
Pour the batter into the tin or tins. With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides. This will compensate for the rise of the center during baking.
Place the bread in a very hot oven for 10 minutes; REDUCE the heat to moderate (350 F)for an additional 50 or 60 minutes. The loaf will test done when a wooden toothpick inserted in the center comes out clean and dry.
Remove bread from the oven. Turn the tins on their sides and carefully pull out the loaves by tugging gently on the wax paper. Let the loaves cool (preferably overnight) before slicing thinly. Makes 1 large or 2 small.
The Complete Book Of Breads.Bernard. Clayton, Jr.

Nutrition Facts : Calories 3631.5, Fat 18.8, SaturatedFat 1.8, Sodium 3336.4, Carbohydrate 799.5, Fiber 18.4, Sugar 411.3, Protein 58.7

PAIN D'ÉPICES - SPICED FRENCH GINGERBREAD LOAF WITH HONEY

Pain D'Épices - Spiced French Gingerbread Loaf With Honey image

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess - wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280

Provided by French Tart

Categories Breads

Time 45m

Yield 1 Pain d'epices, 8 serving(s)

Number Of Ingredients 10

Ingredients

100 g honey
140 g wholemeal flour
1 1/2 teaspoons baking powder
100 ml milk
1 egg
40 g butter
65 g soft brown sugar
40 g crystallized ginger, chopped in to small pieces
1 teaspoon ground ginger
1 teaspoon quatre-epices (4-spice powder, usually made of pepper, nutmeg, cloves and cinnamon)

Steps:

Preheat the oven to 180C/360°F.
Warm the milk and then add the honey, sugar and butter stirring well.
Put the flour, baking powder, ground ginger and quatre -épices in a mixing bowl, make a well in the middle, break the egg into it, and add the milk mixture. Mix well (or just throw the whole lot into a food processor). Add the crystallised ginger and mix well once again.
Pour into a well buttered 23-cm loaf tin and bake for 25 minutes. Lower the heat to 150C/300F and cook for a further 15 minutes. Remove from the tin and cool on a wire rack.
Store wrapped in clingfilm to keep it moist.

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