Pain d'épices. Pain d'épices or pain d'épice (French for '"spice bread"', loosely translated as gingerbread) is a French cake or quick bread. In Alsace, a considerable tradition incorporates a pinch of cinnamon. According to Maguelonne Toussaint-Samat, the commercial production of pain d.
However, it is also often incorporated into or served alongside classic French desserts.
This pain d'épices recipe is full of warm, comforting flavours thanks to the generous amount of honey and mixed spice in the bread 's batter.
A classic French loaf that's simple to make and requires no kneading.
You can cook Pain d'épices using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pain d'épices
- It's 250 gr of farine.
- Prepare 125 gr of miel.
- Prepare 200 ml of lait.
- You need 50 gr of cassonade.
- Prepare 1 cuillère à café of canelle.
- You need 1 cuillère à café of 4 épices.
- It's 1 of pincée de sel.
- Prepare 1 of sachet de levure.
This recipe is taken from Crumb by Richard Bertinet, published by Kyle Books. Classic French Spiced Bread (Pain d'Épices) Audrey Rye flour, a good amount of honey and a unique spice blend are the key components of a great Classic French Spiced Bread - also known as Pain d'Épices. This cross between a cake and a bread is a holiday staple in France. It can be found on most Christmas market stalls, sold in big slabs.
Pain d'épices step by step
- #recettesdefetes. Faites chauffer doucement le lait et diluer le miel dedans. Retirer du feu dès que c'est bien mélangé..
- En parallèle, Mélanger la farine, la levure, le sucre, la canelle, les épices et en dernier le mélange lait/miel..
- Mettre au four à 170° degrés pendant 45 mn dans un moule à cake..
But pain d'épices is a French classic and no one seems to mind the aromatic mélange of spices. I love pain d'épices and Flo's version will drive you wild if you have to share an apartment with it. This pain d'épices (French gingerbread loaf) is the perfect wintry treat with minimal effort. A dark chocolate brown, this gingerbread is different from its light and fluffy American cousin. Many traditional pain d'épices recipes utilize honey as a sweetener and are a lighter color than this one.
