Pain à la grecque

Pain à la grecque (Greek bread) is a type of bread that originated in Brussels, Belgium. Despite its name, it has no connection to Greece or Greek cuisine. The name is a misinterpretation of the Brussels dialect word for "bread with grits", which sounds similar to "Greek bread".

History

The history of Pain à la grecque dates back to the 17th century. It was first made by bakers in Brussels, who added crushed grits to the dough to give it a unique texture. The bread quickly became popular and is now a staple in many Belgian bakeries.

Preparation

Pain à la grecque is made from a simple dough of flour, water, yeast, and salt. The dough is then rolled out and sprinkled with grits. The dough is folded over the grits, then rolled out again and sprinkled with more grits. This process is repeated several times to ensure the grits are evenly distributed throughout the bread. The dough is then shaped into loaves and baked until golden brown.

Consumption

Pain à la grecque is typically eaten for breakfast or as a snack. It can be eaten plain, or spread with butter or jam. It is also commonly served with coffee or tea.

Cultural Significance

Pain à la grecque is an important part of Belgian culinary culture. It is often served at special occasions and is a popular gift during the holiday season. The bread is also a symbol of Brussels, and is often used to represent the city in cultural and tourist materials.

See Also

• Belgian cuisine
• List of breads
• History of bread

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