Pain Depices Burgundian Spice Bread Recipes

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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.

PAIN D'EPICE (FRENCH SPICE BREAD)



Pain D'epice (French Spice Bread) image

From a book I borrowed from the library about world breads, with a few amendments from myself and my husband who actually made the loaf the first time. It's quite hard to cut being extremely dense, but very very tasty and more like a cake than bread (other than the density)

Provided by bexfiles

Categories     Breads

Time 1h50m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 14

225 ml honey
225 g wholemeal rye flour
30 g white sugar
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g ground almonds
1 teaspoon ginger peel
2 teaspoons fennel seeds
1/2 teaspoon ground cinnamon
12 cloves, ground
1/2 orange, zest of, grated
1/2 lemon, zest of, grated
milk, and
sugar, boiled to a syrup for glaze

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 !).

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