Name: Spice Bread (Pain d’épices)
Yield: One 9 X 5 X 3-inch loaf
Cuisine: French
Ingredients: 1 teaspoon finely crushed or ground aniseed; 1 teaspoon ground cinnamon; 1 teaspoon dry mustard; ½ teaspoon salt; 1 tablespoon grated orange zest; ⅔ cup dark, flavorful honey; 1 cup water; ⅔ cup sugar; 3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off); 2½ teaspoons baking powder

Preparation info

One
9 X 5 X 3 inch loaf

Difficulty
Easy

Appears in

A Baker's Tour

By Nick Malgieri

Published 2005

About

This simple, tasty loaf is closely associated with the city of Dijon in Burgundy, and for that reason I have always added some dry mustard to the mixture of spices. Because this simple bread contains no fat of any kind, it should be allowed to age for a day or two before serving so that it will be more tender.

Ingredients

3 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
1 teaspoon dry mustard
1<

Method

Set a rack in the middle level of the oven and preheat to 375 degrees.
In a large bowl mix the flour with the mustard, cinnamon, aniseed, baking powder, and salt. Sift them through a strainer onto a sheet of parchment or wax paper.
Combine th