Bread & Cookies > Monaco > La Pagne aux Fruits >
La Pagne aux Fruits
Fruited Bread
4 C flour
2 TBS sugar
1 C butter, softened (2 sticks)
1/4 C vegetable oil
6 eggs
Pinch of salt
3 pkgs. active dry yeast (1/4 oz. each)
Mixed fresh fruit: apricots, blackberries, blueberries, plums, raspberries
Powdered sugar (for dusting)
Sift flour into a bowl; form a well in the center. Soften butter and add to the flour with the sugar, vegetable oil, eggs and salt. Add the yeast; mix with fingers. Knead dough until smooth and elastic. Place in a clean bowl; cover and set aside in a warm place for about thirty minutes to allow dough to rise. Turn dough onto a floured surface; roll out to 3/16" thickness. Place on a lightly greased baking sheet; prick surface of the dough with a fork. Spread choice of fruits on top. Bake at 350-degrees F for about twenty-five minutes or until bread base is cooked and fruit is soft. Remove bread from oven; allow to cool slightly before dusting with powdered sugar.
Related Link:
Food Fare Culinary Collection: Monegasque Coquere
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