Fouace

1. In a bowl, add 125 grams of flour along with the yeast and 1 teaspoon of sugar. Then, add the milk and stir it gently so all the ingredients are wet. Let the mixture get bubbly and puffy.
2. In the meantime, in a large mixing bowl, add the remaining flour along with the salt, remaining sugar, butter, glass of rum, orange water, and the four lightly beaten eggs.
3. Now, you can add the yeast mixture and begin mixing with a wooden spoon until all the ingredients are wet and well incorporated.
4. Flour your surface liberally so you can start kneading the dough on it, however, if the dough is too sticky, you can add more flour.
5. Divide the dough into 6 equal parts, form into balls, and place on in the middle of a large baking tray (the baking tray must be lined with parchment paper). Then, start putting the other balls around the central ball to form a star; do not worry about the gaps.
6. Cover loosely, and let it rise until it has doubled its size. This can take up to 2 hours or more.
7. Preheat the oven while the dough is rising to 180 degrees C. before placing in the oven, brush the top with the additional beaten egg.
8. When the bread has become deep golden brown and the outer balls have pulled away from the middle one, your bread will be ready.

Trivia

• Fouace is the most traditional form of bread in France.
• Happy harvesters like to dunk this bread in a jug of Muscadet.

Fouace is an old word used for oven.