New York Times
Honey Spice Bread
Author:Martha Rose Shulman
14 Ingredients
1 hour
If you go to a French honey stand or shop, or one of the many honey fairs that occur during the summer in Provence, pain d’épices – spice bread – will always be one of the items for sale along with the honey, as honey is a key an ingredient in these breads. This recipe is based on one by French Pastry School founder Jacquy Pfeiffer. His recipe, which does not contain any butter or oil, results in a very moist bread. You will need a small loaf pan, no bigger than 4 x 8 inches, or you can make mini-muffins.
Serves
1
Serves
1
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