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Fresh-Ginger Pain d'Epice

 

 

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thou shouldst have it for gingerbread."
~ William Shakespeare, in 'Love's Labor Lost'


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Spices of Life
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Camille ...
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Torch Ginger, Seafront Market, St-Paul, Reunion Island, France
Torch Ginger, Seafront Market, St-Paul, Reunion Island, France
Walter Bibikow
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Fresh-Ginger Pain d’Epice

Martha Stewart Living Cookbook:
The Original Classics

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:
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