Pain Depices Burgundian Spice Bread Recipes

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 !).