Happy Birthday, Husband...
I love you more!
(Sorry guys, this is nothing to do with pain d'epiece, I just have to show off a piece of his favorite birthday cake that I made ten days ago, Dacqouise).
Now, let's talk about Pain D'Epice...
I just love this moist/cakey spice bread from Burgundy for its easy and quick to make, and how its smell of the spices perfumed the kitchen when it's baked. Unfortunately, you have to wait at least 3 days before you able to serve it. For me, it was worth the wait!
Can you believe that this sweet, spicy, honey scented bread has been around since the fourteenth century? I have no idea!
Recipe from: "Country Cooking Of France"
By: Anne Willan
1¼ cups/300 ml milk
1 cup/225 g packed dark brown sugar
1½ cups/450 g full-flavored honey (I use orange-blossoms honey)
4 cups/500 g flour
2 tbs finely chopped candied orange peel (OMG, I use a lot... almost 1/2 cup)*
1 tsp ground aniseeds
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp salt
2 egg yolks
2 tsp baking soda
1 tbs water
- Heat the milk, sugar, and honey over low heat, stirring until the sugar dissolved. Bring just about you see the small bubbles start appear to the side of the pan (do not let it boil), turn the heat off, set aside until the milk is luke warm.
- Put the flour in a large mixing bowl, make a well in the center. Add three fourth of the milk-honey mixture to the well, stir to mix.
- In a smaller bowl, mix orange candied peel, spices, and salt. Pour the remaining milk-honey mixture into the candied orange peel mixture. Add this to the batter, mix well, but don't over mix it. Cover and refrigerate for 8 - 12 hours.
- Heat the oven to 250⁰F/120⁰C. Butter the 2 loaf pans (8"X4"X3") line the bottom and the sides with parchment paper, then butter the paper as well.
- In a small bowl, mix or whisk with fork the egg yolks, baking soda, and water. Stir this egg mixture into the batter (don't over mix)
- Transfer the batter equally among the two loaf pans, cover them loosely with aluminum foil. Bake for 30 minutes, remove the foil, then continue to bake for another 1 1/2 - 1 3/4 hours, or until a skewer inserted near the center comes out clean.
- Cool the bread slightly before removing them from the pans. Turn them out, Remove the lining paper, and wrap tightly while it is tepid (luke warm) with plastic wrap. Store for at least 3 days in an airtight container before serving.
* I used my own orange peel, and after three days the flavor was deepen, and the taste of this bread was so good, and very fragrant. At first, I though I screwed up the recipe by adding too much of the orange peel, But when I unwrapped the bread, I could smell the the fragrant from the peel, and the taste was indescribably delicious!