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6
Medium
3 hr
By Joanne Harris and Fran Warde
Published 2002
This is a lovely loaf, half bread, half cake, traditionally from the Auvergne region, hence its name: Fouace Aveyronnaise.
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,
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