Pompe de Noel | Midwest Living

Pompe de Noel

Pompe de Noel

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  • Yield: 2 loaves
  • Prep 30 mins
  • Rise 1 hr
  • Bake 30 mins

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  • 1/4 cup warm water (105 degree F to 115 degree F)
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (105 degree F to 115 degree F)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 cup olive oil
  • 1 tablespoon orange flower water (optional)
  • 1 teaspoon finely shredded orange peel
  • 1/4 cup stone-ground whole-wheat flour
  • 3 1/4-3 3/4 cups all-purpose flour
  • All-purpose flour
  • Cornmeal


  1. In a large mixing bowl, combine the 1/4 cup warm water, yeast, and the 1 teaspoon sugar. Let stand for 5 to 10 minutes or until yeast dissolves and mixture is bubbly on top.
  2. Stir the remaining 1 cup warm water, the 1/4 cup sugar, salt, oil, orange flower water, if you like, and orange peel into the yeast mixture. Add whole-wheat flour and mix well to combine. Let stand for 5 minutes.
  3. Add 1-1/2 cups of the all-purpose flour. Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Stir in as much of the remaining all-purpose flour as you can with a wooden spoon.
  4. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total).
  5. Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled (about 1 hour).
  6. Punch the dough down; turn out onto a lightly floured surface. Divide dough in half. Cover the dough and let rest for 10 minutes. Shape each half into a ball; flatten slightly to a 6-inch round loaf. Lightly coat tops with additional flour.
  7. Lightly grease a large baking sheet; sprinkle with cornmeal. Place loaves on the prepared sheet. Cover and let rise in a warm place until doubled (45 to 60 minutes). Using a sharp knife, make 3 or 4 diagonal cuts 1/4 inch deep across top of each loaf.
  8. Bake in a 375 degree F oven about 30 minutes or until bread sounds hollow when lightly tapped. Cover loosely with foil during the last 5 to 10 minutes of baking to prevent overbrowning, if needed. Immediately remove bread from cookie sheet. Cool the bread loaves on wire racks.

Nutrition Facts

(Pompe de Noel)

cal. (kcal) 90, pro. (g) 2, iron (mg) 1, carb. (g) 15, Fat, total (g) 2, fiber (g) 1, sodium (mg) 98

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