Pain d’Épices

Burgundian Spice Bread

Preparation info

  • Makes 2 Loaves to Serve

    10 to 12

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Spice bread dates back to the fourteenth century and the dukedom of Burgundy, a center for the prestigious spice trade that extended from Dijon to the Flemish ports on the North Sea. Dishes at the Burgundian court were accented with precious flavors, and honey-sweetened spice bread has survived. In the old days, it was made with leftover rye bread dough, but today’s simpler version uses all-purpose flour leavened with baking soda. To develop the starch in the flour so the bread turns out mo