Spice Bread

Pain d’épices

Preparation info
  • One

    9 X 5 X 3 inch loaf
    • Difficulty

      Easy

Appears in
A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World

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

  1. Set a rack in the middle level of the oven and preheat to 375 degrees.
  2. 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.
  3. Combine th