LUXEMBOURG – Quetcheflued

bread44.JPGSo, 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.



  • 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).


  1. Add the flour, salt, sugar and yeast to a bowl.
  2. Make a well in the centre of the flour and add the egg, butter and milk.
  3. Mix until a soft dough is formed, knead for a couple of minutes until smooth and stretchy.
  4. Leave to rise for 40 or so minutes.
  5. After 40 minutes, knock back the dough and press into a buttered large pie dish or tart dish.
  6. Add the plums in a nice circle shape until you can’t fit anymore in.
  7. Bake in a preheated oven at 180C until the outside edge is golden brown; about 25 minutes.

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