Name: Grandmother’s Festival Loaf
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: Serves 6
Cuisine: French
Ingredients: 1 tbsp orange flower water or rum; 40 g unrefined sugar; 2 eggs, plus 1 egg, beaten, for glazing; 7 g yeast and a pinch of sugar; 375 g flour; 50 g butter, softened; 120 ml milk; 100 g crystallized fruits, chopped

Preparation info

Serves
6

Difficulty
Medium
Ready in
3 hr

Appears in

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.

Ingredients

120 ml milk
7 g yeast and a pinch

Method

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,