Honey and
Ricotta
a food journal

Sunday, 27 April 2014

David Lebovitz's Pain D'Épices


I'm really not joking when I say I'm counting down the days to release of Lebovitz's new book. And here's proof. The second recipe of his that I have made in one week, retrieved from other bloggers, from those lucky few who received a sneak preview and who I am so grateful to for sharing a glimpse of what lies inside with us common-folk. 


So it was that on a lonely night home alone, far too late in the day, I set about baking David's Pain d'Épices that the wonderful Lottie and Doof had published weeks before. My little flat was soon filled with the comforting smells of sugar and spice and all things nice. The golden honey mixture was too beautiful and smooth not to dip my finger into (a few times). 


The beautiful rise on the little loaf put a sleepy smile on my face.


Apparently it will last for a while, but I'm afraid we can't attest to that. This honey-spice bread is all too easy to eat for breakfast, with coffee, with tea, after dinner. We did all of them. It didn't last long.

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