Fougasse (Dairy)

A traditional Sabbath and holiday bread usually made with oil but at Shavuot is prepared with milk.


2 teaspoons active dry yeast

1/2 cup softened butter

1 1/2 cups milk, heated to lukewarm

6-8 cups all-purpose flour

1 tablespoon salt

1/4 cup honey

Semolina for scattering

Olive oil for brushing


Put the yeast, butter, and lukewarm milk in the bowl of a standing mixer and blend. Gradually add 6 cups of flour, the salt, and honey to the yeast mixture, stirring with the dough hook and adding more flour as necessary until the dough comes together.

Form the dough into a ball and let it rise in a bowl, covered, for 1 hour. Then divide the dough into 2 equal portions. Roll out each into an oval about 1/4-inch thick.

Preheat oven to 400 degrees, scatter some semolina on a cookie sheet, and transfer the dough onto the prepared sheet. Let rise for 30 minutes.

Brush each loaf with olive oil and bake in the oven for about 20 minutes. Eat when warm, if possible.

Yield: 2 loaves of Fougasse