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Wednesday, February 3, 2010

Onion and Bacon Fougasse

This bread is one of those that you look at and say, "Hey, I want to try that"! And try I did. And love I do. And will do again....definitely! I decided to put shredded cheddar in mines. There was no measurement, just throw in as much as your heart desires.

This is an easy bread to put together and makes a perfect accompaniment to any dish you like. Personally for me, it's perfect all alone. There is this almost buttery flavor even though there isn't a lick of butter in it. Try this bread tonight and I'm sure you will feel the exact same way.

Onion and Bacon Fougasse
100 Great Breads by Paul Hollywood
*Paul uses fresh compressed yeast, if using dry or instant use 25% less than recipe states

2 2/3 cups white bread flour
1 ounce/30 grams yeast
Generous ¾ cup water
1 ½ teaspoons salt
1/3 cup olive oil
1 onion, peeled, finely chopped, and fried until translucent
3 strips of Canadian bacon, finely chopped and fried
Makes 3 loaves

Line three baking sheets. Put 1 1/3 cups of the flour with all the yeast and about ¾ cup of water into a bowl and beat together for about 3 minutes into a thick batter. Let rise and fall—this should take 3-4 hours.
Add the rest of the flour and water (enough to make a workable dough) along with the salt, ¼ cup of the oil, the fried onions, and bacon and knead well for 5 minutes. Put back in the bowl and let rise for 1 hour.
Divide the dough into 3 pieces. Using a rolling pin, flatten each piece to about 2.5 cm/1 inch high, then shape each roughly into a circle. Using your knife, cut two diagonal slashes down the middle of each circle and three diagonal slashes on each side. Brush lightly with the remaining olive oil, then place on the baking sheets and let rise for 1 hour.
Preheat oven to 450F/230C. Bake the bread for 15 minutes, or until golden brown, then transfer to a wire rack to cool.

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