Home

Festival Loaf

This is a lovely loaf, half bread, half cake, traditionally from the Auvergne region, hence its name: Fouace Aveyronnaise.

ingredients

serves 6
120 ml milk
7 g yeast and a pinch of sugar
375 g flour
50 g butter, softened
1 tbsp orange flower water or rum
40 g unrefined sugar
2 eggs, plus 1 egg, beaten, for glazing
100 g crystallized fruits, chopped

method

1. Barely warm the milk, just to remove the chill, then sprinkle in the yeast and sugar and leave to sit for a few minutes.
Place the flour, butter, orange flower water or rum, sugar, eggs and yeast-and-milk mixture in a large bowl and mix well. Add the crystallized fruit and then turn the dough out on to a lightly floured surface. Knead for 8 minutes.

2. Return the dough to the bowl, cover, and keep in a warm place for 1 hour. The mixture should double in size.
Turn out the dough on to a floured surface again and knead until the dough is soft and elastic.

3. Lightly butter a baking sheet and dust it with flour. Shape the dough into a long sausage, join the two ends together into a circle, place it on the baking tray, glaze with egg and leave it to rest for 1 hour.

4. Heat the oven to 200°C/gas 6. Just before placing the loaf in the oven glaze it with egg again. Cook for 30 minutes until golden brown

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved