Bonjour tout le monde! Haha, back in a little bit of a french mode there because today’s guest poster we have an awesome-sauce (wow that is SO not french) Mademoiselle! 😀
I met Mademoiselle at a few events and we super hit it off, so I was so glad that one of Sydney’s top reviewers would be guest posting with her own French delicacy of a recipe today! It will be one spicy post, if you know what I mean!
Jokes, how could you, you don’t even know what the recipe is yet! Alright, I will stop speaking rubbish as I do, go enjoy this post and I look forward to writing again for you beautiful people soon! 🙂
Who is Mademoiselle mange à Sydney?
Mademoiselle is a French frog who grew up in France. Her second love is eating (Monsieur – her husband – comes first) and she’s obsessed with anything that’s food related: baking cakes, making up recipes, eating out, and buying kitchen appliances (staring at cake moulds and pans for hours is also OK). Mademoiselleinsydney.com is her food blog.
The Post:
When Uru was looking for food bloggers to guest post on Go Bake Yourself and I put my hand up, I thought about cooking Indian food… and then I thought heck… this won’t sound genuine! So instead, I chose to bake something French using Indian ingredients: Spices J.
Today, I’m sharing my recipe for “pain d’épices”, or French spiced bread. It is something we usually have for Christmas, but most of the time you can buy it all year round in supermarkets (pain d’épices is commercially produced as the demand is high.) I recall I didn’t like it when a kid as the spices were too strong… but growing up, my tastebuds changed… Ever since, my love for pain d’épices grew stronger. The thing is, I couldn’t seem to find any here in Australia… that’s pretty much how I started to make my own!
Though Pain d’épices is called “pain” as it was a sourdough type of bread originally, most if not all of the recipes call for self-raising flour or baking powder nowadays. What’s fantastic about pain d’épices is that it’s good for you because it’s mostly made with honey, not sugar 😉 For a Pain d’épices to be called Pain d’épices au miel (honey spice bread), it has to be sugared with honey only.
Pain d’épices
Ingredients:
- 175g honey
- 20g sugar
- 125g flour
- 50 ml of cold water
- 1 egg
- 10g baking powder
- 1 teaspoon of ginger powder
- 1 teaspoon of cinnamon powder
- 1 teaspoon of fennel seeds
- 1 clove
Step 1: In a heavy saucepan, melt the sugar and honey on medium heat. Let it cool
Step 2: grind the fennel seeds, clove, ginger and cinnamon together
Step 3: mix the flour, baking powder and spices together.
Step 4: Break the egg in the flour+spice mix and gently mix it all.
Step 5: Pour water in
Step 6: Slowly pour the honey and sugar mixture (it should be cooler) and mix the whole lot.
Step 7: Pour the mixture in a lined mould (I use baking paper, but you can also line your mould with butter first, and dust flour on top) and bake for 30 minutes at 180°C.
According to the English version of Wikipedia, pain d’épices is French, but according to the French version of Wikipedia, it’s actually Chinese. Now who’s lost in translation? 😉 Pain d’épices is best the day after it’s made as it allows some time for the spices to become more fragrant.
I love me my quick breads, everyone knows that, but a spicy version? I need to try this, it is calling to me! Merci Beaucoup Mademoiselle for guest posting, I know already everyone loved it 😀
If you are planning to go crazy and enjoy a good ol’ time in Sydney, or if you need some foodie recipe goodness in your life, feel free to devour through Mademoiselles website! Go ahead, don’t be shy 😀
Till the next guest post mes cheris x
What a delicious guest post, great combo of flavors too.
Hope you are enjoying the chillaxe post exams lovely Uru. xox
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I love the photo of a mortar and pestle. I never think to grind dessert spices in one… but why not. It’s a delicious looking sweet treat..
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A slice of this is a great way to start or end the day.
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French, Chinese.. doesn’t really matter to me because that loaf looks really divine. I definitely have to learn more about pain d’épices. Thanks for the intro
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What gorgeous loaf this is…it will be amazing with those wonderful,sweet-spicy aromas while this bakes…nothing better for making a winter morning special,thanks 🙂
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I love this beautiful bread with spices and honey….
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Delighted to have a recipe for Pain d’épice – I’ve tasted it a few times on holiday and am slightly adicted to it.
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Hi Mademoiselle, what a wonderful quick bread, sounds full of flavor, I bet your kitchen smells wonderful!
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Lovely bread and great guest post. (We are diligently trying to fix my comment/spam/deleting issue Uru. Sorry, but thanks for alerting me!)
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Great post Mademoiselle in Sydney and Go Bake Yourself ! I’m very intrigued with using ginger powder and fennel seeds in this recipe. Hmmmm…YUM 🙂
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Delicious guest post and a recipe so very perfect for the up & coming festive season! 🙂
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Nice and tasty bread…I love all the spices in it…
Nice guest post Uru…you both have a wonderful weekend 🙂
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Sometimes I truly wish I could still eat bread!
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This looks awesome!
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spiced bread!!!! ugh looks so so so so good 😀
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This sounds like the perfect sweet bread for the holidays! Love the spices.
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How interesting with the fennel seeds!
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Wonderful blog post, dearies! What an interesting twist to Indian spices!
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Salut! =D
I didn’t like pain d’épices as a kid too, although ti wasn’t that spicy if I compare it to Indian food. haha
But wikipedia in french also mentions it’s greek/roman origins. I feel the bread is connected to the Bavarian jews too from Nürnberg since they were the main spice, nuts and candied fruit traders back then. Pain d’épice tastes much like Lebkuchen which can be a bit compared to the English gingerbread. Thanks for sharing, I had completly forgotten about this bread. (oh and it’s nice to meet you too!) =)
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Hey Helene!
Pleased to meet you too. It is a bit confusing, so I wonder how much discrepancy there is between wikipedia pages for Pain d’épices in different languages!
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ooh.love quick breads! so easy and fuss free yet so delicious. I bet this pain depices smells and taste fantastic! Good luck with your exams CCU!
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That is well wicked. What a lovely fusion… I love it! 🙂 Great to meet ya too Mademoiselle in Sydney! Happy Friday and wishing you a lovely weekend. Cheers, Anna
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What a marvelous mixture of spices! I bet this bread smells amazing while it’s baking!
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Oh but I love this recipe! I just bought some beautiful paper moulds and I’d love to bake this for Christmas sharing! I am intrigued with these spices. Very festive!
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LOL Someone had a funny comment about the stinky bread she used to name her grandmother’s spicy bread. I think this sounds like it would be far from stinky. 😉
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My French grandmother used to make this when I was a kid and I called it, “the stinky bread”. I’d love to have some now so I’ll try your recipe! 🙂
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Hi Mademoiselle:) Hi to you too Uru, lol…
Quick, spicy bread? I can definitely see me missing this and wanting to make my own. Thanks so much for sharing, Mademoiselle…
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Sounds great, love fresh bread!
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The name of the bread is not easy for me to pronounce but I love the outcome. The cake is yum to the maximum.
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A spicy quick bread? Just up my alley! Fun recipe fun post — thanks so much.
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That looks delicious. Perfect for the holidays!
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Fusion cuisine wins, no matter what the origin was. I love what you did here – French bread that’s actually Chinese using Indian spices! What a fun guest post! Thanks for sharing your recipe 🙂
Julie & Alesah
Gourmet Getaways xx
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I can just imagine how good it smells and tastes. Great guest post, Mademoiselle.
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ohh la la – tres bien 🙂 I failed French for my HSC (le oops) so that’s about the extent of mon Francais. This bake looks incredible – am loving the unusual spice blend.
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Bonjour Hungry mum! 🙂
ha ha ha, French isn’t really the most useful language of all to learn when you live in Australia!
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Uru I hope exams are going well! Best of luck for them 🙂
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I love this beautiful quick bread! It looks delicious and seems quite easy to prepare.
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Nice to meet you Mademoiselle in Sydney! Lovely bread and I bet your house smells wonderful when it bakes. Take Care
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That looks so good and I love the guest post! I love the fennel seeds, clove and ginger used..wow! You are too funny Uru..I love how you write!!
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G’day Great guest blog post and I can almost smell the pain d’épices from here! Love the smell of fresh bread!
Cheers! Joanne
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