Pain Aux Trois Parfums, page 498, June 21, 2015

This one has me worried because that last chocolate loaf was such a fail, ah well, onward and upward.

Mom will be home later this week and this loaf is for her.  No, I cannot pronounce the title.  I tried and I know I sounded like the American I am, “Pane awe Twa ParFuums.”  Regardless, the is the bread of three perfumes.  The “perfumes” in this loaf are the aromas of mint, chocolate and pistachio.  Ms. Hensperger recommends serving each slice with a candied mint leaf.  I tried candying mint leaves once and was not impressed with the results.  Mom can serve this however she wants.

This recipe calls for milk and I am out of my lactose-free milk, but had some vanilla almond milk.  I will go ahead and use that, and hope it won’t negatively affect the loaf. I am also using peppermint bakery emulsion in place of mint extract.  It substitutes exactly and the robust flavor is supposed to stand up better to the heat of baking.  I already had it on hand, otherwise I would have used standard extract, though.

Into the pan (all at room temperature) go: 1/2 cup vanilla almond milk, 1/2 cup water, 1 large egg plus one egg yolk, 3 tablespoons pistachio oil, 1 teaspoon mint emulsion (extract), 1 teaspoon salt, 2 2/3 cups bread flour, 1/4 cup sugar, 3 tablespoons unsweetened cocoa powder,  and 1 tablespoon plus 1 teaspoon gluten.  I made a small well in the center of the dry ingredients and added 2 teaspoons SAF yeast.

I set the bread machine for a light crust and sweet bread.  After the last loaf turned out so badly, I babysat this one.  It was looking really sticky, so I added small amounts of flour, just a sprinkle at a time, until the dough ball looked better.  Then I added another teaspoon of sugar, just to keep the sweet/floury quotient where I thought I ought to be.  (I finally had to back away, knowing that the more I poked, prodded and added to the dough, the more likely I would have a problem with my finished result.)

When the machine alerted me between kneads 1 and 2, I added 1/2 cup bittersweet chocolate chips and 1/3 cup chopped pistachios.  This really smells incredible, as it should.  It is rising nice and high with a lovely round top.


What the what?  Even with all my “helicopter baking” on this one, it turned out gorgeous.  It looks great and smells even better.  I can’t wait for mom to try it so I can let you know what she thinks.

 This was great, I picked out the pistachios and tried a slice with her. Again, this is not a really sweet bread, like a quick banana bread.  It is very tasty though, the texture is great, nice and light. We tried it with different spreads, butter, cream cheese, lemon curd and orange curd. Mom loved the orange curd especially; orange and chocolate is her favorite flavor combination. We were trying to think of uses for this bread and realized it would make an excellent bread pudding. Her thoughts:

“I love that you can really taste the chocolate and mint with every bite. I really loved it.” 


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