* Exported from MasterCook *
Bread, Smoky Fougasse
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Hand Made
Posted Side Dish
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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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 yellow onions -- or french-fried onions
This pull-apart bread features lots of chewy crust, and the heady
flavors of onion and smoked cheese.
Yield: about 12 servings.
Serving (1 slice, 63g)
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.
Cut slits into it, all the way through the bottom. Pull the dough
apart widely (at least 2" apart) at the slits, to make a nice shape.
Cover it, and let it rise for 30 minutes.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.
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.
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): 262 Calories; 8g Fat (28.7%
calories from fat); 9g Protein; 37g Carbohydrate; 2g Dietary Fiber;
15mg Cholesterol; 314mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 1 Fat.
Serving Ideas : This can be served at any time of the day ...
whenever you prefer to eat it.
NOTES : 2014 - 0108