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Fougasses Bread

January 15th, 2008 · 1 Comment

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For a 2-pound loaf

1 1/2 cups water

4 teaspoons olive oil or cooking oil (we used olive oil)

2 2/3 cups bread flour

1 1/2 whole wheat flour

1 1/2 teaspoons sugar

4 teaspoons dried sage, crushed or snipped fresh sage (we used fresh)

1 teaspoon salt

1 1/4 active dry yeast or bread machine yeast ( we used the bread machine type)

Milk (optional)

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At our house we use a bread machine for the making the dough because it saves oodles of time. After placing all the ingredients in the bread machine and letting it do its thing I come back in an hour or so and remove the dough from the pan and punch it down. Let it rest for 10 minutes and then divide it into thirds.

Roll out each portion to make 8×4 rectangles. Make 3 diagonal cuts across the top and stretch the dough out a little to widen the slits.

Place on a prepared baking sheet, cover and set in a warm place for 30 minutes or until it nearly doubles in size. Now you may brush it with a little milk if you like.

Bake in a 375 degree oven for 20 to 25 minutes until the bread is light brown and sounds hollow when lightly tapped. Cool on wire racks. This bread turned out to be exceptionally tasty. Try it with some hot mustard and sharp cheddar cheese. The recipe came from this book.

Tags: Breads & Rolls

1 response so far ↓

  • 1 kitchenMage // May 8, 2008 at 5:51 pm

    That’s two of my favorite things: homemade bread and fresh sage. Oh wait, three, there’s also a cute kid baking!