So, the first bread with fresh fruit is here (I have already cooked some breads with raisins and dried apricots). It wasn’t too easy to find a bread that seemed to be from Luxembourg and not overlapping with either France or Germany.
- Recipe chosen for quetcheflued
- Cooking method: Oven
- Faithfulness to recipe: Mostly. I had to substitute pears for plums as fresh plums were nowhere to be found out of season.
- Met expectations? Yes.
- Would cook again? Not likely. It wasn’t overly interesting. The base was almost biscuit like and quite light. This bread did go quite well with our morning coffee, however.
- The taste test rated on a score of 5: 3
- 250g plain flour,
- 1/2 sachet of dried yeast
- 40g sugar
- 125ml lukewarm milk
- pinch of salt
- 50g butter,melted an cooled
- 1 egg
- plums to decorate (I used pears as plums were not in season and nowhere to be found).
- Add the flour, salt, sugar and yeast to a bowl.
- Make a well in the centre of the flour and add the egg, butter and milk.
- Mix until a soft dough is formed, knead for a couple of minutes until smooth and stretchy.
- Leave to rise for 40 or so minutes.
- After 40 minutes, knock back the dough and press into a buttered large pie dish or tart dish.
- Add the plums in a nice circle shape until you can’t fit anymore in.
- Bake in a preheated oven at 180C until the outside edge is golden brown; about 25 minutes.