Pain De Epices
From
Ben Collver@1:124/5016 to
All on Thu Jul 25 09:57:40 2024
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pain D'Épices
Categories: Breads, French
Yield: 1 Loaf
3 1/2 c Flour (455 g)
1/2 c Dark rye flour (60 g)
2 1/2 ts Baking soda
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Freshly-grated nutmeg
1/4 ts Ground cloves
1/4 ts Freshly-ground black pepper
1/2 ts Whole anise seeds
2 oz Unsalted butter (55 g); at
-room temperature
1 lg Egg; at room temperature
1 c Honey (340 g)
1 tb Orange zest; finely grated
1 c Water (240 ml)
Preheat the oven to 350°F (180°C). Butter a 9" (23 cm) 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 (or honey and jam), 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 before slicing.
Storage: Pain d'Épices can be wrapped in plastic and stored for at
least a week, during which time the flavors will meld and it'll get
denser. It can also be frozen for a few months.
Recipe by Baking for All Occasions by Flo Braker (adapted)
Recipe FROM: <gemini://gmi.noulin.net/cooking/18.gmi>
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