French Pain Depices Recipes

Steps:

• BAKING PANS: One large loaf pan (9 x 5), greased or Teflon, or two small (7 1/2 x 3 1/2 inch) pans. Metal or glass. If the latter, reduce oven heat 25 degrees.
• In a small mixing bowl pour water and add sugar, honey, baking soda and a pinch of salt. Stir until it is dissolved. Mix in the rum, anise seed and cinnamon.
• Measure flour into a large mixing bowl and pour in the liquid-stirring slowly but thoroughly to make a smooth batter. Drop in the almonds, citron and orange peel. Stir several times to mix throughout the batter. Preheat oven to 450°F Butter the tins and line with wax paper or parchment paper. Butter again.
• Pour the batter into the tin or tins. With a rubber scraper or spoon form a shallow depression down the center of the loaf, with the batter slightly higher along the sides. This will compensate for the rise of the center during baking.
• Place the bread in a very hot oven for 10 minutes; REDUCE the heat to moderate (350 F)for an additional 50 or 60 minutes. The loaf will test done when a wooden toothpick inserted in the center comes out clean and dry.
• Remove bread from the oven. Turn the tins on their sides and carefully pull out the loaves by tugging gently on the wax paper. Let the loaves cool (preferably overnight) before slicing thinly. Makes 1 large or 2 small.
• The Complete Book Of Breads.Bernard. Clayton, Jr.

Steps:

• Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid.
• Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary.
• Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners.
• Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze.
• Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).