a traditional french bread
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Fouace is a very
old traditional bread, the word originally referred to the oven in which bread
has been cooked for centuries, from the Latin word "focus" or hearth.
This bread is traditionally shaped into a wreath or an oval and originates from
the Albi region, near Toulouse.
As the bread bakes
slowly, it spreads out as it rises, giving a very distinctive shape. It is
served very hot and, depending on the version, may be topped with white beans,
rillettes, salted butter or goat's cheese. But it is simply delicious served
hot, spread with butter and your favourite jam.
Fouace is one of
the oldest French breads and is popular throughout France. Every region has its
own variation on the theme. Around Aveyron, for example, it is flavoured with
orange flower water and studded with prunes or candied fruits.
strong bread flour
fast acting yeast
zest and juice of 1 orange
orange flower water
candied fruits, chopped finely
flour and salt into a bowl and stir in the yeast, sugar and orange zest
orange juice up to 300 ml with hot water and orange flower water
eggs and oil
liquid to flour mixture and mix to a soft dough
out onto a floured surface and add candied fruits
dough for 10 minutes until elastic
in a lightly oiled bowl
with cling film and leave to rise in a warm place for up to 1½ hours until
doubled in size
out and knead dough for a few minutes until smooth
half and roll out one half into a 20cm circle
the round dough onto a greasing baking sheet and make a number of cuts with a
sharp knife, radiating from the centre
the dough gently to open the cuts and then cover with cling film
in a warm place to rise for about 30 minutes
with the remaining dough to make the second loaf
the oven to 200°C (Gas 7)
for 20-30 minutes until risen and golden
cool on a wire rack, or eat hot