Grandmother’s Festival Loaf


Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

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


  • 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


    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.

    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. 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.

    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.