Recipe

French Pain D’epices Recipe


Print Recipe

Related Recipes

Pain Perdu French Toast
Pain Perdu
Pain Killer
Doctor Runeys Pain Killer
Pain Au Chocolate Bread Pudding Wit
Oregano Bread Pain De Champagne
Herb Yeast Bread Pain De Provence
Almond Cake Pain De Genes
French Chicken
Foie Gras On Pain Perdu With Calvad
French Onion Vegetable Bake
French Butter Cakes Kouign Amanns
Sunday Morning French Toast
French Pear Tart
French Crullers
Ingredients
  • 1 tsp ground cinnamon .
  • 1/2 tsp grated orange peel .
  • 3/4 c honey .
  • 3 tbsps rum .
  • 1 c sugar .
  • 4 c all-purpose flour .
  • 3 tbsps sliced blanched almonds .
  • 2 1/2 tsps baking soda .
  • 1 1/4 c hot tap water (120 F 130 F) .
  • 2 tbsps sliced citron .
  • 1 tsp ground aniseed .
  • 1 pinch salt

Directions
  • Step #1 BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans.
  • Step #2 Metal or glass.
  • Step #3 If the latter, reduce oven heat 25 degrees.
  • Step #4 In a small mixing bowl pour water & add sugar, honey, baking soda & a pinch of salt.
  • Step #5 Stir until it is dissolved.
  • Step #6 Mix in the rum, anise seed & cinnamon.
  • Step #7 Measure flour into a large mixing bowl & pour in the liquid—stirring slowly but thoroughly to make a smooth batter.
  • Step #8 Drop in the almonds, citron & orange peel.
  • Step #9 Stir several times to mix throughout the batter.
  • Step #10 Preheat oven to 450°F Butter the tins & line with wax paper or parchment paper.
  • Step #11 Butter again.
  • Step #12 Pour the batter into the tin or tins.
  • Step #13 With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides.
  • Step #14 This will compensate for the rise of the center during baking.
  • Step #15 Place the bread in a very hot oven for 10 mins; REDUCE the heat to moderate (350 F)for an extra 50 or 60 mins.
  • Step #16 The loaf will test done when a wooden toothpick inserted in the center comes out clean & dry.
  • Step #17 Remove bread from the oven.
  • Step #18 Turn the tins on their sides & carefully pull out the loaves by tugging carefully on the wax paper.
  • Step #19 Let the loaves cool (preferably overnight) before slicing thinly.
  • Step #20 Makes 1 large or 2 small.
  • Step #21 The Complete Book Of Breads.
  • Step #22 Bernard.
  • Step #23 Clayton, Jr.
  • Enjoy the French Pain D’epices recipe

Related Categories

Breakfast / French Toast
Viewing French Pain D’epices Receipe
Home | About | Blog | Contact | Terms | Tell a Friend | Link it up | add to delicious
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Pork Loin Recipe - Sweet Potato Casserole - Hamburger Pie Recipe - Spanish Cake Recipe - Tasty Recipes - French Dip Recipe - Cabbage Recipe - Marinated Artichokes - Spinich Dip - Macaroni And Cheese - Oscar Sauce - Chicken And Dumplings Recipe Easy - Choc Chip Recipes - Fast Recipe - Cooked Banana Pudding With Sour Cream - Banana Nut Bread Easy - Tasty Recipes - Chicken Balsamic - Crazy Nachos Recipe - Easy Pot Pie - How To Pop Popcorn In A Brown Bag - Alfredo Sauce Cream Cheese Chicken Broth - Fresh Cranberry Buttermilk Muffins -