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- Pain_d'épices abstract "Pain d'épices or pain d'épice (French for: "spice bread", sometimes loosely translated as "gingerbread") is a French cake or quick bread whose ingredients, according to Le Dictionnaire de l'Académie françoise (1694), are "rye flour, honey and spices" (today including aniseed but not traditionally ginger). In Alsace, a considerable tradition incorporates a pinch of cinnamon.According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, made to a recipe of a pastry cook from Bourges, and given éclat by the taste for it of Charles VII, "King of Bourges" and his mistress Agnes Sorel. The honey used was the dark buckwheat honey of Brittany. In 1571, the Corporation of Spice Bread Makers of Reims were chartered separately from the pastry cooks; in 1596 the Parisian makers of pain d'épices were given their charter, too. The Reims pain d'épices industry was decimated by World War I. The pain d'épices of Dijon outpaced its older competitors in the Napoleonic era, and the bread is now considered one of the specialties of the town.Pain d'épices was originally a sourdough bread without added leavening; it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. When ready the dough was cooked in loaf moulds. The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century.Because traditional pain d'épices is sweetened entirely with honey, honey merchants in France often stock loaves of it for sale. La Collective des Biscuits et Gâteaux de France reserves the name pain d'épices pur miel (French for: "pure honey spice bread") for pain d'épices sweetened only with honey.".
- Pain_d'épices thumbnail Pain_depices_p1050128.jpg?width=300.
- Pain_d'épices wikiPageID "3577878".
- Pain_d'épices wikiPageRevisionID "599558940".
- Pain_d'épices country France.
- Pain_d'épices mainIngredient "*rye flour *honey *spices".
- Pain_d'épices minorIngredient "*aniseed *clove *nutmeg *cinnamon".
- Pain_d'épices name "Pain d'épices".
- Pain_d'épices nationalCuisine French_cuisine.
- Pain_d'épices region Reims.
- Pain_d'épices servingSize "100.0".
- Pain_d'épices similarDish "* spice cake * gingerbread".
- Pain_d'épices type "cake or quick bread".
- Pain_d'épices subject Category:Anise.
- Pain_d'épices subject Category:Cakes.
- Pain_d'épices subject Category:French_breads.
- Pain_d'épices subject Category:French_desserts.
- Pain_d'épices subject Category:Honey.
- Pain_d'épices subject Category:Quick_breads.
- Pain_d'épices subject Category:Rye.
- Pain_d'épices subject Category:Sweet_breads.
- Pain_d'épices type Food.
- Pain_d'épices type FunctionalSubstance.
- Pain_d'épices comment "Pain d'épices or pain d'épice (French for: "spice bread", sometimes loosely translated as "gingerbread") is a French cake or quick bread whose ingredients, according to Le Dictionnaire de l'Académie françoise (1694), are "rye flour, honey and spices" (today including aniseed but not traditionally ginger).".
- Pain_d'épices label "Pain d'épices".
- Pain_d'épices sameAs Pain_d'%C3%A9pices.
- Pain_d'épices sameAs Q17052976.
- Pain_d'épices sameAs Q17052976.
- Pain_d'épices wasDerivedFrom Pain_d'épices?oldid=599558940.
- Pain_d'épices depiction Pain_depices_p1050128.jpg.
