Pain DÉpices à Lorange Orange Spiced Bread Recipe 445

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PAIN D'ÉPICES à L'ORANGE: ORANGE SPICED BREAD RECIPE - (4.4/5)



Pain d'Épices à l'orange: Orange Spiced Bread Recipe - (4.4/5) image

Provided by á-9980

Number Of Ingredients 10

1/4 cup Brown Sugar
2 1/2 cups All-Purpose Flour
1/2 tsp Salt
1 tbsp Baking Powder
1 tbsp Baking Soda
2 tbsp Pain d'épices Spice Blend (ginger, star anise, cinnamon, cardamom and clove)
1/4 cup Melted Butter
1 cup Orange Jam
1/2 cup Hot Water
1/2 cup Orange Blossom Honey

Steps:

  • 1. Preheat oven to 300 Farenheit/150 Celcius. 2. Butter a long bread pan, then place a sheet of parchment paper inside to lift bread out easily after cooking. 3. Add all dry ingredients together. 4. Mix well. 5. In a clean bowl, add water, honey, and jam. 6. Add melted butter and mix well. 7. Add dry ingredients to wet ingredients bowl in 3 batches. 8. Mix well after each addition. 9. Place batter in baking pan and place in oven for 45 minutes. 10. Cool and remove from pan. Enjoy!

PAIN D'EPICES - BURGUNDIAN SPICE BREAD



Pain D'epices - Burgundian Spice Bread image

18th century recipe for exotic, eastern spicy bread. Mulot au Petitjean is an old fashioned shop in Dijon that specialises in Spice bread. The Mulot family have been producing this bread on the same site since 1838 and is the only spice bread producer left. Recipe courtesy of Anne Willian tweeked. TAKE NOTE: that the spice bread should be slightly under baked so it is soft in the middle and has not started to shrink from the sides of the pan. Let the breads cool and then turn them out.

Provided by Rita1652

Categories     Quick Breads

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 12

1 1/2 cups milk
1 cup dark brown sugar
1 1/2 cups runny honey
4 cups flour
2 tablespoons finely chopped candied orange peel
1 teaspoon ground aniseed
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 egg yolks
2 teaspoons baking soda
1 tablespoon water

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.

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