It really was a breeze assembling the ingredients. However,I sensed that the amount of flour was too much for one loaf of bread. I insisted that the recipe should stay as is especially I've never made this type of "Sans Yeast Bread". the only minor change I did was subtracting 1/2 teaspoon of baking soda and adding the same amount of baking powder, (and that based on a prior experience when I used too much baking soda in one of the online recipes I made, and it tasted awful...Uhgg!!)
The batter was very stiff to the point I could hardly scrape it off the mixing bowl. Hmm...!
Looking good so far..!
Still looking good ..
ahhaaa!! even though I added 10 minutes to its suggested time (I also covered with alumnium foil to prevent any further browning)
the bread was still not done.
Also, I couldn't cut perfect slices.
Impressions about Pain d'epice:
The taste was great, it was even ideal when spreaded with butter.
The bread turned out really dense and dry, considering the amount of flour used; perhaps this is normal for this type of bread, I'm just not used to it.
I will definitely consider using this bread again, but I will consider using more fluids and using less flour. We'll see how it will turn out...
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