Honey-Spice Bread

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.

Adding the honey to the brown sugar, water and salt (it's a whatfoodimade action shot™!).

Adding the honey to the brown sugar, water and salt (it’s a whatfoodimade action shot™!).

Next, added a cup of the all-purpose flour.

Add flour to the honey, brown sugar, water and salt mixture.

Add flour to the honey, brown sugar, water and salt mixture.

Combined that and set it aside.

Most of the wet ingredients.

Most of the wet ingredients.

In a big bowl, whisked together the rest of the flours, baking powder and baking soda.

The flours.

The flours.

Measured all the spices.

The spices, pre-addition.

The spices, pre-addition.

Added the spices to the bowl.

Adding the spices (another whatfoodimade action shot™!).

Adding the spices (another whatfoodimade action shot™!).

Whisked all the dry ingredients to combine.

All the dry ingredients.

All the dry ingredients.

Got an egg and the yolk of a whole other egg into a bowl and whisked them.

Mix the egg and egg yolk.

Mix the egg and egg yolk.

Started to make the batter by adding half the honey mixture to the dry ingredients.

Half the honey mixture is added to the dry ingredients (whatfoodimade action shot™ #3!).

Half the honey mixture is added to the dry ingredients (whatfoodimade action shot™ #3!).

Then added the eggs.

Adding the eggs (the final whatfoodimade action shot ™ today!).

Adding the eggs (the final whatfoodimade action shot ™ today!).

Lastly, added the rest of the honey mixture.

The rest of the honey mixture is added.

The rest of the honey mixture is added.

Stirred them all until smooth.

Honey-spice bread batter.

Honey-spice bread batter.

Poured the batter into the prepared loaf pan.

Ready for baking.

Ready for baking.

Honey-Spice Bread – eat it with butter. Or not.

Honey-Spice Bread is served.

Honey-Spice Bread is served.

The recipe is the one from this site, not David‘s. But buy the book! It’s lovely.

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.

Advertisements

2 thoughts on “Honey-Spice Bread

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s