Les Epices
Art Print
Dothy
Buy at AllPosters.com

La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Fresh-Ginger Pain d'Epice

"Had I but one penny in the world,
thou shouldst have it for gingerbread."
~ William Shakespeare, in 'Love's Labor Lost'

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
Pain d'Epice
Art Print
Angelini,...
Buy at AllPosters.com

Fresh-Ginger Pain d’Epice
The Martha Stewart Living Cookbook
by The Editors of Martha Stewart Living,
2000, Crown Publishing Group

Serves 16

“The flavors of this spice bread (’pain d’epice’ in French) improves over time
if it is wrapped and stored at room temperature for 2 or 3 days before eating.”

Canola oil, for the pan
2 1/4 cups all-purpose flour (or 1 3/4 cups all-purpose flour
and 1/2 cup whole-wheat flour), plus more for dusting
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon anise seeds
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
3/4 cup plus 2 tablespoons honey
3 tablespoons Cognac
1 tablespoon freshly-grated ginger
1/2 cup chopped blanched almonds
1/3 cup finely diced dried pear
1/3 cup golden raisins

1. Preheat the oven to 350 degrees F. Brush a 9 x 5-inch loaf pan with
oil, and lightly flour it.
2. Combine the flour, sugars, baking powder and soda, spices, salt, and
zests in a bowl.
3. Pour 3/4 cup hot water over 3/4 cup of the honey in the bowl of an
electric mixer fitted with the paddle attachment; add the Cognac and
the fresh ginger. Mix on low speed for about 30 seconds.
4. Add the flour mixture; mix on low speed until smooth, about 1 minute. Add remaining ingredients, and mix on low speed for about 30 seconds.
Pour into the pan.
5. Bake until a cake tester inserted in the center comes out clean, about
1 hour 15 minutes. Cool on a wire rack, about 5 minutes.
6. Meanwhile, heat the remaining 2 tablespoons of honey in a small
saucepan over low heat. Turn the loaf onto a wire rack, and use a
pastry brush to coat the top and sides with the warm honey. Cool
completely. Cut into 1/2-inch slices and serve.
 

Featured Archive Recipes:
How to Make Gingerbread
Stollen (Martha Stewart) 
Triple Ginger Loaf
 

Index - Bread Recipe Archives
Index - Breakfast Recipe Archives
Yummy Muffin Recipes
Daily Recipe Index
Recipe Archives Index