I haven’t been a very good Bread Babe in a while now and have missed quite a few of the monthly breads. It seemed a good way to get back into bread routine with the recipe that Elizabeth chose for January. She picked La Fouce Nantaise, one of Jamie’s recipes (she’s also a BBB) for us to do.
You might know Jamie Schler who is a food blogger and an excellent food writer. She used to live in Nantes in France and in addition to food writing, now also runs a hotel with her husband in Chinon. She was one of the first lot of friends I made in the virtual world in my early days of blogging. Jamie is currently in the process of writing a cookbook that’s all about cooking with oranges. Her La Fouce Nantaise recipe, was on the list but didn’t make it to the cookbook. After baking this La Fouce Nantaise, I’m of the opinion that it shouldn’t have been left out.
La Fouace Nantaise is a slightly sweet enriched bread, or rather a yeasted cake. It apparently derives its name from Latin and as does the bread Fougasse. Typically made in shape of a six point star, the recipes tend to vary but most contain flour, butter, sugar, eggs and sometimes a bit of brandy or rum. Reminiscent of brioche, it was created in the 19th century by wine-growers from La Haye-Fouassière (“fouassière” from the word “fouasse” or “fouace/ fougasse”) Traditionally made during Easter, it is now mostly baked during the local grape harvest. Adapted from Jamie’s orange flavoured La Fouce Nantaise recipe, my version contains no alcohol. It also has an non-traditional topping of pearled sugar which I added at the last moment because I had it on hand and thought it made the bread pretty.
The Bread Baking Babes:
A Messy Kitchen – Kelly
Bake My Day – Karen
Thyme For Cooking – Katie
Blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
Girlichef – Heather
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
Lucullian Delights – Ilva
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Bread Experience – Cathy