Comments on: Pain d’Épices

By: Linda

Linda — Sat, 11 Apr 2009 01:53:21 +0000

Holy Cow! This bread is fantastic! When I read your original post, I was beguiled. I am not really a quick bread kinda gal. but this sounded great. and it is.
mmmm….

do I owe you my first born now?

By: bee

bee — Tue, 07 Apr 2009 21:00:37 +0000

beautiful!!!

By: Glenda

Glenda — Mon, 06 Apr 2009 20:04:23 +0000

All these comments and suggestions, I’d better make up a loaf and try it! Will have to borrow back the book, as I gave it to my grandson for Christmas. He’s 12 and loves to bake! Good choice, I love the different spices in the recipe.

By: Sunflower Girl

Sunflower Girl — Sat, 04 Apr 2009 14:40:43 +0000

I’ve been lurking for a while here and enjoying the blog. I bake every Friday, and have been making bread of various kinds for 30 years now. I was dubious about the pain d’épices, since I’m not a fan of anise, but I made it yesterday for breakfast today – wonderful! Amazing dipped in coffee. And very popular with my husband (“tastes like things I ate with my German grandparents”) and kids (“tastes like Christmas”). Reminded me of the south of France. Only change was substitution of lemon for the orange, since I didn’t have an orange on hand. Thank you!

By: aida

aida — Fri, 03 Apr 2009 16:45:50 +0000

Hi, I´m a mexican lady made it 2 days ahead, don´t know what happened, maybe the altitude but it went never dry it was very steaky all the time can´t tell anything more because I just tried a little piece and it disapeared !!!! the flavors are just fantastic and the comments where: it tastes like a honey leikaj ! to much orange peel but delicious, a little hot as I put hot dry mustard instead and was just incredible good.

By: Margie

Margie — Fri, 03 Apr 2009 00:07:25 +0000

I’m bookmarking this, it sounds so amazing! Anything with anise and orange is a winner, in my book, and it will be interesting to see what the infusion of mustard brings to the flavor combo.

By: Andreas

Andreas — Thu, 02 Apr 2009 19:34:30 +0000

I’ve made some pain d’epice with a store-bought spice mix (consisting of cinnamon, clove, nutmeg and ginger) last winter. It had a peppery aftertaste which I found a bit to strong. I bookmarked this recipe to try out next.

By: Ethan

Ethan — Thu, 02 Apr 2009 16:19:45 +0000

Made this last night and had a slice with coffee this morning. It was wonderful. After assembling most of the ingredients however, I realized I did not have enough honey in the house, so I used up the honey I did have, I added a touch of dark corn syrup (for shame!) brown sugar and water. Obviously can’t compare it to the all honey version yet, but it tastes wonderful, great texture too. I used the classic Colemans dry mustard and fennel seeds instead of anise.

By: Jane

Jane — Thu, 02 Apr 2009 14:13:31 +0000

At my organic store they sell a jar of “pain d’épice” spices… to die for! This is a classic French “quick bread” that is made with either whole wheat or rye flour which also adds depth of flavor. I love it when it’s home made, but less when bought in a package. That reminds me, I posted a recipe for bread pudding made with it… you MUST try that one! Jane

By: Susan

Susan — Thu, 02 Apr 2009 14:01:37 +0000

ASL4U, wow, that was fast! Glad you liked it.

brady, I just used regular old mustard powder from the supermarket. It is not particularly spicy. The mustard flavor does not jump out at you.

Susan W, thanks for those tips. Hazelnut flour would be really interesting to try.