{"id":5774,"date":"2009-09-13T19:00:29","date_gmt":"2009-09-13T17:00:29","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5774"},"modified":"2009-09-25T15:39:10","modified_gmt":"2009-09-25T13:39:10","slug":"recipe-french-cuisine-far-breton-butter-cake-from-brittany","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/13\/recipe-french-cuisine-far-breton-butter-cake-from-brittany\/","title":{"rendered":"recipe french cuisine, cake britany, butter cake, from brittany"},"content":{"rendered":"

The french recipe of french cuisine, the \u00ab\u00a0cake britany\u00a0\u00bb translated\u00a0in english\u00a0\u00a0\u00bb\u00a0butter cake\u00a0\u00bb speciality from brittany, other 100 recipes on the PIERRETTE’S GUIDE\u00a0is available on the website www.cuisine-francaise.org<\/strong><\/span><\/a>,<\/strong><\/span> the booklet of recipes can be offered or sold separately . The photo is the\u00a0 cake britany or BUTTER CAKE\u00a0\u00bb of PIERRETTE’S GUIDE<\/span>.<\/strong><\/p>\n

\"QUATRE

QUATRE QUART BRETON du guide de pierrette<\/p><\/div>\n

Prep Time: 15 minutes\u00a0 Cook Time: 30 minutes Ingredients:<\/p>\n

1 ounce instant dry yeast<\/p>\n

1 teaspoon plus 1 1\/4 cups granulated sugar, divided<\/p>\n

3\/4 cup lukewarm water<\/p>\n

4 cups all-purpose flour<\/p>\n

1 cup cold salted butter<\/p>\n

1 egg yolk, beaten<\/p>\n

Preparation:<\/p>\n

Sprinkle the yeast and 1 teaspoon sugar over the warm water and allow the yeast to dissolve for 5 minutes. Stir the flour into the yeast mixture until it forms a smooth, thick dough.<\/p>\n

On a lightly floured surface, roll and stretch the dough into a large rectangle, about 9-inches by 13-inches. Dot the surface with 1\/4 cup of the cold butter and sprinkle it with 1\/4 cup of sugar. Fold the dough into quarters. Repeat the rolling and folding process again, three times.<\/p>\n

Preheat an oven to 350F. Once the dough is folded into quarters the last time, fit it into a greased 9-inch round baking pan. Brush the surface of the dough with the egg yolk, sprinkle with the remaining 1\/4 cup sugar, and bake it for 25 to 30 minutes, until it turns golden brown.<\/p>\n

Allow the butter cake to cool in the pan for 10 minutes, run a thin, offset spatula or knife around the edges of the cake, and remove the cake from the baking pan. Serve the cake warm with berries or cream.<\/p>\n

This Breton butter cake recipe makes 6 to 8 servings. GOOD APPETIT. SOON ON THE WEB SITE : WWW.CUISINE-FRANCAISE.ORG<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The french recipe of french cuisine, the \u00ab\u00a0cake britany\u00a0\u00bb translated\u00a0in english\u00a0\u00a0\u00bb\u00a0butter cake\u00a0\u00bb speciality from brittany, other 100 recipes on the PIERRETTE’S GUIDE\u00a0is available on the website www.cuisine-francaise.org, the booklet of recipes can be offered or sold separately . The photo is the\u00a0 cake britany or BUTTER CAKE\u00a0\u00bb of PIERRETTE’S GUIDE. Prep Time: 15 minutes\u00a0 Cook […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,381,4],"tags":[75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5774"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=5774"}],"version-history":[{"count":8,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5774\/revisions"}],"predecessor-version":[{"id":5777,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5774\/revisions\/5777"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5774"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}