* Exported from MasterCook *
Bread, Fugassa
Recipe By :Betsy Oppenneer
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1/2 cup finely chopped onion -- (1 med)
1 1/2 cups chopped bell pepper -- red, green or
yellow, or a combination; 2 med peppers
1 tablespoon active dry yeast -- (scant)
1 1/4 cups warm water -- 105-115F
1 teaspoon salt
1 tablespoon sugar
3 1/2 cups unbleached all-purpose flour -- to 4C
8 ounces sharp cheddar cheese -- (2C) shredded
1 egg white -- beaten with
1 tablespoon cold water -- for the egg wash
coarse salt -- optional
Fugassa is especially pretty when you use a combination of colorful
peppers. As they cook, the peppers turn sweet and add excellent
flavor to the bread. I do not suggest using dark purple peppers as
they turn a disappointing grayish color in the oven. This recipe
works nicely in individual buns, too.
Combine the oil, onion and pepper in a skillet obver medium-low heat
and saute for abut 20 min, stirring occasionalyk until the onio is
transparent. (Cooking onion and peppers slowly make the natural
sugars caramelize so that the vegetables become sweet.) Set aside and
cool to lukewarm.
In a large bowl, soften the yeast in the water.
Add the salt, sugar, 2C flour, 1C of the cheese, and the cooled
onions and peppers to the yeast. Beat vigorously with a dough whisk
or heavy-handled spoon for 2 min.
Gradually add more of the remaining flour, 1/4C at a time, until the
dough forms a mass and begins to pull away from the side of the bowl.
Turn the dough out onto a floured work surface.
Knead, adding more flour, a little at a time as necessary, about 8-10
min, or until the dough is elastic and blisters begin to develop on
the surface.
Put the dough into an oiled bowl Turn to coat the entire ball of
dough with oil. Cover with a tightly woven kitchen towel or plastic
wrap and let rise for about 1 hr, or until doubled in size.
Turn the dough out onto a lightly oiled work surface. Knead in the
remaining cup of cheese so that the large streaks of cheese are
visible. The streaks will toast for an attractive look and marvelous flavor.
Shape the dough into a ball and, since this is a rustic bread, form
it into an irregular shape. Flatten the top slightly in several
places with your fingertips so that the loaf is not smooth. Put the
loaf on a well-greased baking sheet.
Cover with a towel or plastic wrap and let rise for 45 min.
While the dough is rising, preheat the oven to 400F. Put a shallow
pan on the lower rack.
Just before baking, brush the top of the dough lightly with the egg
wash and sprinkle with coarse salt, if desired. Make three slits,
about 1/2" deep and 2" apart, in the top of the loaf.
Put 1C of ice cubes in the heated shallow pan. Put the baking sheet
on the top shelf and close the oven door to trap the steam.
Bake for 30-35 min, or until the loaf begins to brown (the internal
temp should reach 190F). Remove the bread from the baking sheet and
cool on a rack.
Note:
Make loaves into one or two balls, then put them in a standard loaf
pan. After they're baked you can pull the sections apart to use as
short loaves. A good idea for those who are apt to let a loaf go
stale before using it.
Variation:
Fugassa Buns: Follow the recipe through step 7. Divide the dough into
12 equal pieces and shape into balls. Put them about 3" apart on
well-greased baking sheets. Flatten the tops with your fingertips to
make them irreguar. Cover with a towel or plastic wrap and let the
buns rise for about 45 min.
Just before baking, brush the tops with the egg wash and sprinkle
with coarse salt, if desired. Make 2 slits, about 1/4" deep, in top
of each bun. Bake in a preheated 400F oven for 18-20 min, or until
they start to brown. These buns benefit from the steam mentioned in
step 12, but it is not necessary.
Source:
"The Bread Book"
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Per Serving (excluding unknown items): 183 Calories; 7g Fat (33.1%
calories from fat); 7g Protein; 23g Carbohydrate; 1g Dietary Fiber;
15mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.