pain d'epices
(1 RATING)
A dark and sweet bread. Very yummy. I found that this bread has a very hard crust when first baked (it's very difficult to cut). It needs to be sealed in a gallon plastic bag or in an old bread bag overnight. The next day the crust is softened and now easily cut. This bread stores on the countertop for quite a while. The alcohol and honey must help it keep well.
No Image
prep time
15 Min
cook time
1 Hr 15 Min
method
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yield
1 loaf
Ingredients
- 1 1/2 cups boiling water
- 3/4 cup honey
- 1 cup sugar (part or all can be brown sugar)
- 1/4 teaspoon salt
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1-2 teaspoon cinnamon
- 1/4 cup rum
How To Make pain d'epices
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Step 1Pour the boiling water over the honey and sugar. Stir to combine thoroughly.
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Step 2Sift next 4 ingredients into large bowl.
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Step 3Pour the liquid ingredients into the dry ingredients. Blend well.
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Step 4Stir in rum last.
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Step 5Pour in 10"x5"x3" loaf pan, well-buttered. Bake at 350 for 1 hr 15 min, or until toothpick inserted in the center comes out clean.
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Step 6Cool completely. Wrap and store carefully. If this bread is well-wrapped, it will keep for quite some time.
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Step 7ADDITIONAL NOTES: The original book I got this recipe from had several optional substitutions. I haven't tried them, but if you feel brave, go for it! :) 1. Hot coffee can be used as part or all of the liquid. 2. Anise seeds can be steeped in the water and strained out. 3. The water can be decreased to one cup and add 1/4 c. melted butter and 1 large egg. 4. 1 c. of chopped, dried fruits and/or nuts can be added.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
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