Wednesday, 25 July 2012

Les Fougassette (Bread Traditional South of France)

     20 grams of baker's yeast
     125 ml warm water
     600 grams of wheat flour
     150 grams of caster sugar
     3 eggs, separated whites and kuningya
     8 tablespoons olive oil
     salt to taste
     2 tablespoons orange flower water immersion
     1 piece of lemon peel, grated
     125 ml of water

How to Make:

     Mix the yeast with 125 ml of warm water and stir well. Pour yeast into 100 grams of flour and stir well. Let stand for 2 hours for dough to double.
     Put the mixture in a large container, then add olive oil, egg whites, salt, orange flower water, orange peel, lemon and water. Stir well. Ulen dough until well blended and smooth. Form of flat bread dough and sprinkle flour on the surface. Cover tightly dough with a damp cloth, let sit for 3 hours.
     Remove the dough, roll to roll logs up to ketebalan2 cm. Cut a rectangle 4 cm x 7 cm and oval shape. Stab with a knife as much as 3 holes.
     Set the dough on a baking sheet that has been smeared with oil around it. Let stand for 1 hour. Rub surface of dough with beaten egg yolks. Bake the bread in the oven for 15 minutes.

To 20 servings

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