Tauren Spice Bread Recipes

PAIN D'EPICES - BURGUNDIAN SPICE BREAD

Steps:

• Preheat the oven to 250F / 120°C.
• Heat the milk, sugar and honey in a saucepan, stir until the sugar dissolves. Bring it just to the boil, and then set aside until tepid.
• Sift the flour into a bowl and make a well in the center. Add three quarters of the cooled honey mixture and stir with a wooden spoon, gradually drawing in the flour to make a smooth batter.
• In a small bowl, mix the candied peel, spices and salt. Stir in the remaining honey mixture and add it to the batter, stir until smooth. Cover and refrigerate the batter for 8-12 hours.
• Butter the loaf pans (2 medium loaf pans - 20x8x8 cm), you can also line them with grease-proof paper and butter the paper.
• To complete the batter, mix the egg yolks and baking soda with the water in a small bowl. Stir this mixture into the batter.
• Spoon the batter into the pans, filling them half full - the batter rises quite a bit during baking - a cover them loosely with foil.
• Bake for 30 minutes, then remove the foil. Continue baking for approx 1 ½ to 1 ¾ hours more, or until a skewer inserted near the center comes out clean.

PUMPKIN SPICE BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

HONEY SPICE BREAD

Steps:

• Preheat oven to 325°. In a small saucepan, combine brown sugar and milk. Cook and stir over low heat until sugar is dissolved. Remove from heat., In a large bowl, whisk flour, baking powder, cinnamon, nutmeg and cloves. In another bowl, whisk eggs, honey, oil and brown sugar mixture until blended. Add to flour mixture; stir just until moistened., Transfer the batter to a greased 8x4-in. loaf pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean (cover top loosely with foil if needed to prevent overbrowning)., Cool in pan 10 minutes before removing to a wire rack to cool completely. In a small bowl, stir glaze ingredients until smooth; drizzle over bread. Freeze option: Securely wrap cooled loaf in foil and then freeze. To use, thaw at room temperature. Glaze as directed.

GRANDMA EMMA'S SPICE LOAF

Steps:

• Soak raisins in coffee until plump. Do not drain.
• Cream together the shortening, sugar and eggs. Blend in molasses and vanilla.
• In a large bowl mix together the cinnamon, nutmeg, cloves, ginger, flour, baking soda, and salt. Make a well in the center of the bowl.
• Add the liquid ingredients to the well in the dry ingredients. Stir in coffee with raisins and nuts. Pour batter into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for one hour.

TAUREN SPICE BREAD

Steps:

• Preheat oven to 325 degrees F (168 degrees C).
• Combine corn syrup, brown sugar, and egg; mix well. Mix slowly by hand.
• Combine dry ingredients in another bowl; use a mixing spoon or spatula to lightly mix the dry ingredients together.
• Add dry ingredients to egg mixture and alternate with milk; mix well.
• Pour into a well greased loaf pan. it will fill it 3/4 of the way full.
• Bake for 60-80 minutes, or until a knife inserted into the center of the loaf comes out clean.
• Allow loaf to cool for 10 minutes in the pan before removing it; place on wire rack to allow loaf to cool completely.
• Footnote if using original recipe with 1 cup dark corn syrup instead of 1/2 cup agave:.
• Footnote: If you have light corn syrup but no dark, here is a way to create dark corn syrup.
• 1 cup (237 ml) light corn syrup.
• 1/4 cup (60 ml) brown sugar.
• 3-4 tbs (45-60 ml) of water.
• Mix together until sugar is disolved. Do NOT add heat.