Burgundian Spice Bread (Pain D’epices)

6 May

Burgundian Spice Bread (Pain D’epices)

Based on an 18th century spice bread made in Dijon, a city where spices were transported on the way north. It’s on the dense side, not too savory and not too sweet.

Wine Pairing Suggestion: It paired well with both a white Burgundy an Italian Soave Recioto dessert wine.


  • ¼  cup milk
  • ½  cup dark brown sugar
  • ¾ cup honey
  • Zest from an orange
  • Juice from the orange
  • 1 egg yolk
  • 2 cups flour (1/2 of the cup was whole wheat flour)
  • ¾   tsp ground aniseed
  • ¾ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tsp baking soda


  1. Preheat the oven to 300oF
  2. Heat milk, honey and sugar in a saucepan until combined
  3. Add egg yolk, orange juice and zest and let cool while:
  4. Combine flour, spices and baking soda
  5. Combine liquid and dry mixture (should be stiff)
  6. Spray or coat the inside of medium (9×4) loaf pan
  7. Cook for about 50 min (until a tooth pick comes out clean)
  8. Cool for about 15 min on a rack and remove from the pan

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