Burgundian Pain d'épices or spice breadTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Baking time: 55 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:373.5 kcal
Proteins:4.6 g
Fats:10.3 g
Carbohydrate:67.1 g
Fibers:1.3 g
Sugar:34.8 g
Cholesterol:29.2 mg
Sodium:903.9 mg
Calcium:155.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
250
g
flour
6
g
baking soda
2
ml
salt
2.5
g
green aniseed
100
g
granulated sugar
130
g
honey
50
g
softened butter
50
g
skim milk
METHOD
- Preheat the oven to 180° C (350° F).
- Using a rolling pin, crush the aniseed.
- Place the flour, baking soda and salt in a bowl and mix.
- Transfer the dry ingredients into the bowl of a stand mixer; add the aniseed, sugar and honey.
- Add the butter and milk; using the whisk attachement, mix for 5 minutes.
- Line a loaf pan with parchment paper, then pour in the batter. Spread evenly and press down with a fork; bake for 55 minutes.
- Test for doneness; the tip of a knife inserted into the center should come out clean.
- Cool on a rack, then transfer to a serving platter.
SOMMELIER
You could serve champagne or a sweet wine such as Côtes du Jura blanc, Jurançon moelleux, Pacherenc doux, Clairette de Die or Sauternes with the pain d'épices.
CHEF'S NOTES
This is a very old recipe. Pain d'épices has been made since ancient times but first appeared in Dijon in the 17th century. However the first "pain d'épicier" worthy of the name appeared in the records in Dijon in 1711. Pain d'épice was once known as the "paving stone of health" and was made with rye flour. It will keep for 3-4 days and is good even when a bit dry.
You can slice it and freeze it in an airtight freezer container.
You can serve it with foie gras, crème anglaise, a seasonal fruit coulis, fruit salad, etc.
