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Associate.com - Share Your Recipe!

Recipe Name: Amy Scherber's Rosemary Fougasse Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Batch Amy's Crusty Italian, Batch Amy's Crusty Italian
Bread
3 Tablespoon(s) Fresh rosemary, chopped
Directions:
A variation on the Crusty Italian Bread. Mix the dough according to
the instructions given in the recipe. After the dough has taken its
first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a
fougasse. Place the dough on a lightly floured surface and pat it into
a long narrow rectangle. Sprinkle a layer of chopped rosemary over the
surface of the dough being careful to cover the edges too. Fold the
dough in thirds like a business letter, the top third over the middle
of the dough, then the bottom third over that, completely overlapping
the two. Press the 3 open sides of the fougasse tightly shut. Cover
the bread well with plastic wrap and let rise until doubled in bulk,
about 1 to 2 hours. Thirty minutes before baking, preheat the oven to
475 degrees F. Place a baking stone in the oven to preheat and
position an oven rack just below the stone. Sprinkle a peel or
upside-down baking sheet generously with cornmeal and place the
fougasse on top, stretching it slightly to make it into a square. Cut
a decorative pattern, such as a leaf or a ladder, into the dough with
a dough cutter. Spread and stretch the loaf until the cuts form large
openings. Be sure the fougasse is loosened from the peel, then
carefully slide it onto the baking stone. Using a plant sprayer,
quickly mist the bread with water 8 to 10 times, then quickly shut
oven door. Mist again after 1 minute. Then mist again 1 minute later.
Bake for about 10 minutes, then reduce the temperature to 450 degrees
and bake 15 minutes longer or until the loaf sounds slightly hollow
when tapped on the bottom and the crust is a medium to dark brown. (If
the crust is not brown enough, the bread will soften as it cools.)
Transfer the bread to a rack to cool for at least 30 minutes before
serving. BAKERS' DOZEN AMY SCHERBER SHOW #BD1A52 Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved Posted to Bakery-Shoppe Digest
V1 #230 by Bill <thelma@pipeline.com> on Sep 11, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 34.1mg
Carbohydrates: 1.1g
Fiber: <1g
Protein: <1g


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