* Exported from MasterCook *
Bread, Smoky Fougasse
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter:
1 cup Unbleached All-Purpose Flour -- or First
Clear Flour, King Arthur
1 cup water
1/8 teaspoon instant yeast
Dough:
2 cups Unbleached All-Purpose Flour -- King Arthur
2 teaspoons Pizza Dough Flavor -- optional
1 teaspoon instant yeast
1 teaspoon salt
2 tablespoons olive oil
1 cup diced smoked Gruyere -- Havarti, or Gouda cheese
1/2 cup golden baking onions -- or french-fried onions
Sponge: Mix the sponge ingredients together, and let the mixture
rest, covered, for 4 and up to 24 hours.
Mix together the sponge and the remaining dough ingredients, except
for the cheese and onions, and mix, then knead--by hand, mixer or
bread machine--to form a smooth, soft dough, adding additional water
or flour as necessary, about 8 min. Knead in the cheese and onions.
Allow the dough to rise, covered, until it's puffy looking, about 1 1/2 hr.
Turn the dough out onto a lightly greased or floured work surface
thick. Place it on a parchment-lined or lightly greased baking sheet.
Brush it lightly with olive oil, then cut decorative slits into it,
all the way through the bottom. Pull the dough apart widely (at least
2 inches apart) at the slits, to make a nice shape. Cover it, and let
it rise for 30 minutes.
Bake the fougasse in a preheated 450F oven for 16 to 18 min, until
it's a deep, golden brown. Remove it from the oven, and cool it on a rack.
Yield: about 12 servings.
Serving (1 slice, 63g)
Description:
"This pull-apart bread features lots of chewy crust, and the
heady flavors of onion and smoked cheese."
Source:
"King Arthur Flour"
Copyright:
"The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue."
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Per Serving (excluding unknown items): 2093 Calories; 66g Fat (28.7%
calories from fat); 74g Protein; 295g Carbohydrate; 13g Dietary
Fiber; 119mg Cholesterol; 2514mg Sodium. Exchanges: 19
Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 9 Fat.