Festival Loaf recipe
information
This is a lovely loaf, half bread, half cake, traditionally from the Auvergne region, hence its name: Fouace Aveyronnaise.
ingredients
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
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
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
serving amount
serves 6
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