How to Make Fouace
- 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.
- 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.
- Now, you can add the yeast mixture and begin mixing with a wooden spoon until all the ingredients are wet and well incorporated.
- 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.
- 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.
- Cover loosely, and let it rise until it has doubled its size. This can take up to 2 hours or more.
- 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.
- When the bread has become deep golden brown and the outer balls have pulled away from the middle one, your bread will be ready.
- 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.