Time to have a look at My Paris Kitchen by David Lebovitz again. I have implored you to get your own copy. Have you?
So far, there hasn’t been a recipe from this book that I’ve tried and not been very happy with. This Honey-Spice Bread is very good too: smells great while it’s cooking, tastes great while it lasts.
Watch what happened.
Got the honey, brown sugar, water and salt into a saucepan.
Next, added a cup of the all-purpose flour.
Combined that and set it aside.
In a big bowl, whisked together the rest of the flours, baking powder and baking soda.
Measured all the spices.
Added the spices to the bowl.
Whisked all the dry ingredients to combine.
Got an egg and the yolk of a whole other egg into a bowl and whisked them.
Started to make the batter by adding half the honey mixture to the dry ingredients.
Then added the eggs.
Lastly, added the rest of the honey mixture.
Stirred them all until smooth.
Poured the batter into the prepared loaf pan.
Honey-Spice Bread – eat it with butter. Or not.
Honey-Spice Bread (Pain d’apices)
from My Paris Kitchen by David Leibovitz.
3/4 cup (240g) honey
1/2 cup packed (90g) light brown sugar
3/4 cup (180ml) water
1/2 teaspoon sea salt or kosher salt
1 1/3 cups (175g) all-purpose flour
2/3 cup (90g) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon whole or ground anise seed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cloves
1 large egg
1 large egg yolk
Preheat the oven to 350°F (180°C). Butter a 9-inch (23cm) loaf pan and line the bottom with a sheet of parchment paper.
Heat the honey, brown sugar, water, and salt in a saucepan until it begins to boil. Decrease the heat to a simmer and cook for 5 minutes. Remove from the heat and stir in 1 cup (140g) of the all-purpose flour. Let cool to room temperature.
In a large bowl, whisk together the remaining 1/3 cup (45g) all-purpose flour, whole wheat flour, baking powder, baking soda, anise, cinnamon, allspice, ginger, nutmeg, and cloves.
In a small bowl, whisk together the egg and egg yolk.
Stir half the honey mixture into the dry ingredients; add the eggs, then the rest of the honey mixture, stirring until smooth. (If any bits of flour remain, whisk the batter briefly to break them up and incorporate them.)
Scrape the mixture into the prepared loaf pan. Bake for 35 to 45 minutes, until a toothpick inserted into the center comes out clean. Let cool for 20 minutes, loosen the sides of the cake from the pan with a knife, then tip the cake out onto a wire cooling rack and cool completely. If possible, wait a day before slicing. Pain d’épices will keep for at least 1 week at room temperature, if well wrapped. It can also be frozen for up to 2 months.