Sunday, August 3, 2014
Honey Spice Bread (Pain d’épices)
Recently, I came across a recipe for Honey Spice Bread on Lottie + Doof. The recipe is from David Lebovitz's latest book, My Paris Kitchen.
I was intrigued by this bread because it looked so deep and dark and delicious, and because it contains no oil or butter. The only fat is from eggs.
The ingredient list is short and I had everything except anise (which I replaced with ground fennel), so I made it straight away on the weekend. And here it is:
Isn't lovely? I spread a slice with butter:
and also ate it with no spreads at all, and enjoyed it both ways. Someone at work suggested toasting it as well - a great idea.
If you like dense, spicy cakes, then this recipe is for you.