Advertisement
Grandmother’s Festival Loaf
Preparation info
- Serves
6
- Difficulty
Medium
- Ready in
3 hr
Appears in
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.
Ingredients
120 ml 7 g 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,