Du Pain Sus Eune Fielle de Chour (Jersey Cabbage Loaf)
Du Pain Sus Eune Fielle de Chour (Jersey Cabbage Loaf) is a traditional Channel Islands recipe (from Jersey) for a loaf of yeasted bread baked with a cabbage leaf on its top and base. The full recipe is presented here and I hope you enjoy this classic Channel Islands version of: Jersey Cabbage Loaf (Du Pain Sus Eune Fielle de Chour).
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This bread is still made by bakeries in Jersey. The unusual thing about the bread is that it is baked whilst wrapped in cabbage leaves. It smells and tastes delicious!
Ingredients:
500g strong plain bread flour
15g fresh yeast
300ml pint liquid (half water, half milk)
1 tsp sugar
30g margarine
Pinch of salt
2 large cabbage leaves
Method:
Sift the flour and salt into a warmed mixing bowl.
Cream together the yeast and sugar in a small basin and add a quarter of the liquid. Form a well in the centre of the flour and add the yeast.
Sprinkle over a little flour, cover with a cloth and set aside in a warm place until the yeast begins to ferment (ie becomes frothy). Then add the remainder of the liquid, fat and salt and knead everything together to yield a smooth dough.
Return to the bowl, cover with a cloth and set aside in a warm place until it doubled in volume (about 90 minutes).
Remove from the bowl and knead once more. Now shape the dough into a large, round, loaf. Cover with a cloth and set aside in a warm place to prove until the dough has doubled in volume (about 60 minutes).
Finally, wrap the loaf in the large cabbage leaves which have been lightly greased on the inside, tie lightly, then set on a baking tray bake in a hot oven pre-heated to 200°C (gas mark 6) for approximately 15 minutes until the visible parts of the bread are golden and the loaf sounds hollow when rapped on its base.
Allow to cool on a wire rack before slicing, buttering and serving.
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