Pain Dpices Spiced French Gingerbread Loaf With Honey Recipes

PAIN D'ÉPICES (BOUCHON BAKERY FRENCH GINGERBREAD LOAF)

Steps:

• Preheat the oven to 350°F. Spray two 8 ½-by-4 ½-by-2 ¾-inch loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment.
• Place the flour in a medium bowl and whisk in the baking soda, ginger, cinnamon, cloves, and salt. Place the brown sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 ½ minutes, until completely combined.
• Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams (¼ cup) at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest. The batter will be quite runny.
• Divide the batter between the two pans. Bake for 1 hour or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans and cool completely.
• The cakes can be wrapped in plastic wrap and frozen for up to 1 week. Defrost in the refrigerator and rewarm if desired. This gingerbread is best made a day ahead to allow the flavors to develop and deepen.

PAIN D'ÉPICES: FRENCH GINGERBREAD CAKE

Steps:

• pour water, honey, sugar, add cinnamon sticks, star anise, and ground allspice in a saucepan. Bring to a boil while mixing. Remove the saucepan from the heat, cover with a plastic film, and let infuse at room temperature for 24 hours.
• The next day, preheat the oven to 320 degrees F/160 degrees C. To make the dough, mix flour, corn starch, and baking powder in a bowl. Drain the syrup with a colander and discard spices. Add rum to the syrup and mix. Stir dry ingredients into the wet mixture and combine it with a hand whisk. Add whole prunes, dried apricots, dried cranberries, and slivered almonds to the mix and combine. Pour the preparation in a buttered nonstick loaf pan or a silicone loaf pan, filling up three quarters.
• Bake for 1 hour 15 minutes. Check the loaf readiness with a toothpick: if it comes out dry, gingerbread is ready. Remove the loaf from the bread pan and let it cool on a cooling rack.
• place speculoos cookies in a food processor and crush to get crumbs. Heat apricot jam in a microwave and spread it all over gingerbread using a silicone brush. Generously sprinkle the loaf's sides with crumbled speculoos cookies.
• Dip each dried fruit in a heated apricot jam, shake off the excess jam, arrange prunes, dried apricots, Medjool dates, and raisins on top, overlapping each other. Fill the gaps between fruit with crumbled cookies.

PAIN D'EPICES RECIPE - FRENCH SPICE BREAD

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!

PAIN D'ÉPICES - SPICED FRENCH GINGERBREAD LOAF WITH HONEY

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.

HONEY SPICE BREAD

Steps:

• Preheat the oven to 350 degrees. Butter a small (8 x 4-inch or smaller) bread pan and dust lightly with flour. Line with parchment if desired. Alternatively, use buttered and floured mini-muffin molds or silicone mini muffin molds.
• Place the honey and sugar in a small saucepan, insert a thermometer and heat to 158 degrees while stirring with a rubber spatula.
• Sift together the whole wheat flour, rye flour, baking powder, spices and salt and transfer them to the bowl of your mixer.
• In a small bowl whisk together the milk and whole eggs. Turn the mixer on low and slowly add the milk and egg mixture. Stop the mixer and, using a rubber spatula or a plastic bowl scraper, scrape up any flour sticking to the bottom of the bowl. Add the warm honey mixture and mix on medium speed until incorporated. Scrape into the bread pan or spoon about 1 to 2 teaspoons into each mini-mold, filling them 3/4 full.
• Bake mini-cakes for 15 to 20 minutes, loaves for 40 to 45 minutes, until deep brown and a tester comes out clean. Remove from the heat, unmold and cool on a rack. If making a loaf, for best results, once cool wrap tightly in plastic and allow the cake to rest for a day.

FRENCH PAIN D'EPICES

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.