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 have Pain d'épices using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Pain d'épices
- Prepare 300 g of farine de seigle.
- It's 8 g of bicarbonate alimentaire.
- Prepare 8 g of levure chimique.
- It's 17 g of d'épices à pain d'épices.
- Prepare 310 g of miel.
- You need 200 g of d'eau.
- Prepare of Nappage.
- It's 1 of CàS de marmelade d'orange douce ou confiture d'abricot.
- You need of Décoration.
- It's of anis étoilée.
- It's of cannelle.
- You need of grain de sucre.
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
- Préchauffer le four à 180°C à chaleur tournante..
- Mélanger la farine, le bicarbonate, la levure et les épices ensembles..
- Au micro-ondes, faire chauffer l'eau avec le miel, mélanger et l'ajouter à la première préparation..
- Mélanger jusqu'a obtenir une consistance lisse et légèrement collante. Verser dans un moule à gateau huilé ou chemisé et enfourner 50 minutes en abaissant la température du four à 150 °C..
- Vérifier la cuisson au couteau. Laisser tiédire 20 minutes avant de démouler..
- Déposer sur un plat et napper à l'aide de marmelade d'orange chauffé au micro-ondes..
- Décorer comme vous le souhaitez. Conservation : Le pain d'épices est meilleur le lendemain. Se conserve au moins 15 jours dans un endroit sec à l'abri de la lumière. Idéalement dans une boite en métal et du cellophane..
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.
