a bread recipe
Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
Pain d’épices is a delightful traditional French quick bread known for its rich blend of spices and honey. It’s a popular treat during the holiday season, but you can enjoy it year-round at farmers’ markets, often sold by honey producers. This versatile bread can be enjoyed in various ways, from a simple breakfast with butter to a standalone snack. It also pairs wonderfully with cheese or foie gras for a more indulgent experience.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 20 M
9 INCH LOAF PAN
- Preheat the oven to 305F. Grease a 9 inch loaf pan with butter, and dust with flour.
- In a saucepan over medium heat, warm the milk and honey with the star anise. When the milk is hot and the honey has dissolved, remove from heat, cover and let infuse for 10 minutes.
- In a large mixing bowl sift the two flours together. Add the "pain d'épices" spice blend and the anise seeds and mix with a wooden spatula. It's important the spices are well blend with the flours.
- Add the salt, the baking soda, the sugar and the orange zest and combine.
- Discard the star anise from the warm honey milk. Slowly pour into the dry ingredients and mix until just combined. Do not over process.
- Pour the batter into the prepared loaf pan and bake for one hour.
- Transfer to a cooling rack. Wait 45 minutes before removing the pan. Let it cool completely.
Expiry: 3 days wrapped in foil at room temperature
Choose a good quality honey: floral is the best.
Waiting 12-24 hours before eating the pain d'épices allows the flavors to develop more.
Whole anise seed is aromatic and sweet with flavor notes of licorice similar to fennel, star anise, and caraway.
TRY ME - SAMPLE$0.75
1.4 oz - JAR$4
1.4 oz - REFILL$3
5 oz - REFILL$10
Star anise pods are as aromatic as they are visually distinctive. Star anise is warm and sweet with an intense licorice flavor that also reveals notes of mint and clove.
TRY ME - SAMPLE$0.75
3 oz - REFILL$12
Classic French Baking Blend
spice blend collab
Pain d'Épices flavor holds cherished childhood memories for me. It has a special place in my heart and kitchen. The combination of seven aromatic spices and sweet flavors evokes coziness and nostalgia, making it a delightful treat. The rich, warm flavors of Pain d'Épices uniquely transport us back to comforting moments.
The balance between each spice creates a unique flavor.
I created this unique blend with the rustic French spice cake of the same name in mind, but you can use it in other sweet recipes for fall and winter. You can sprinkle it on an apple stew or use it in a more elaborate recipe, bringing an extraordinary aroma to your kitchen.
This blend is perfect for fall and winter baked desserts or beverage treats. A dash of Pain d'Épices blend on baked sweet potatoes or pumpkin smash adds all the aromas.
It's citrusy, woody, tangy, and a bit pungent.
It's the perfect blend for:
• baked desserts
• fall fruits stews
• beverage treats