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Window nº 20
French Pompe de Noël (Christmas Eve olive oil bread of Provence) 600 g sifted flour 20 g active dry yeast (or 40 g fresh yeast) 150 g sugar 2 eggs 1 egg yolk for glazing (optional) 150 ml good quality olive oil (EV) 5 tbsp orange blossom water (may be replaced with freshly squeezed orange juice) zest of 1 orange 250 ml warm water a pinch of salt The dough should rest 6 hours in total, quantity here enough for two pompe breads (traditionally for Christmas Eve dessert and for Christmas Eve breakfast). Mix yeast with a little warm water, a pinch of sugar and 100 g of flour. Let rest for 2 hours. Mix the rest of the ingredients in a separate bowl (a big one), knead well, then add the sponge and knead some more. Roll into a ball, cover and put in a warm place to rise for at least 3 hours. Knead the dough again, divide in two, shape into balls and roll each out into a 2 cm thick circle on a lightly oiled surface. Cut six rays from 2-3 from centre out (another solar symbol, yes) and let pompes rest for another hour in a warm place before baking. Glaze with egg yolk and bake in an oven preheated to 300 F for 15-20 minutes or more with a pan of water under the rack. Watch closely towards the end. |
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