The pain d'Epices is a spicy honey bread that originated in Dijon ( Burgundy ). One could say it is to France what apple-pie is to the USA. It's simple has no butter or oil, it stays delicious for days and days and everybody loves it. It's sliced and eaten just like a piece of bread with a little bit of butter but it can also be baked in muffin molds.
I still like to eat it the way Mom would prepare it for the 10 o'clock snack: a slice of buttered Pain d'Epices slapped onto a generous slice of pain Poilane! YUMMY!
So, as I was making this batch with Gabrielle, I thought I'd share the recipe with you.
My source for the recipe is the amazing book A TASTE OF BURGUNDY by Julian More which I highly recommend and as of today you can get a used copy at Better World for less than $5.00. Well worth it!
4 oz/ 125 g./ 1/3 cup honey
4 oz/ 125 g. 1/2 cup sugar
10 fl. oz/300ml/ 1 1/2 cups milk
1 tsp ground cinnamon
8 oz / 250 g. /2 cups flour
1 tsp baking soda
pinch finely grated range peel
butter for the loaf pan
Preheat the oven to 400F / 200C/ Gas mark 6.
Simmer the honey, sugar and milk for 5 minutes, stirring until the honey and sugar dissolve.
Combine the honey mixture with the egg, cinnamon and vanilla sugar.
Combine the flour and baking soda in a large bowl, then add the spicy mixture to it with the orange peel. Butter the loaf pan and spoon in the mixture. Bake for 1 hour, until the tip of a knife comes out clean when inserted in the centre.
Just to let you know, I always multiply the recipe by 4 so I have enough for the teachers' and for ourselves. The adorable stamp here is from Florilege Design, a gift from my Mama Noel! Merci Maman.xxx
N.B: Busir is right, there is nothing better than the mariage: Pain D'Epices & Fois Gras and since the ban on it has been lifted you know what to bring if you come to Chicago!