Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1/2 c. finely minced onions
- 1 1/2 c. minced peppers (this can be one color or possibly a combination of colors)
- 1 pkt active dry yeast
- 1 1/4 c. lukewarm (110F) water
- 1 tsp salt
- 1 Tbsp. granulated sugar
- 4 c. King Arthur Unbleached All-Purpose Flour
- 2 c. shredded sharp Cheddar cheese coarse sea salt (optional)
Direcciones
- Cook oil, onions and peppers slowly in a large skillet over medium-low heat till the onions are transparent. When you cook onions and peppers slowly, the natural sugars caramelize, and they become quite sweet. Set aside to cold to lukewarm.
- In a large bowl, stir yeast into hot water to soften. Add in salt, sugar, 2 c. flour, 1 c. cheese, and the cooled peppers. Beat vigorously for 2 min.
- Gradually add in flour, a little at a time, till you have a dough stiff sufficient to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, till you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with towel and let rise till doubled, about 1 hour.
- Turn the dough out onto a work surface. Knead in the remaining 1 c. cheese, leaving large streaks of the cheese visible. The streaks will toast and add in an attractive look to the bread, not to mention a marvelous flavor.
- Shape the dough into a ball. Flatten the top slightly, and place on a well-greased baking sheet. Cover with a towel and let rise for 45 min.
- Just before baking, brush the tops of the loaves with cool water and sprinkle with coarse sea salt, if you like. Slit the loaf in three places, about 1/2-inch deep, across the top.
- For added crispness, steam should be added to the oven for the first 10 min of baking. You can put 2 c. of ice cubes directly on the floor of your oven. By the time they have melted and evaporated the 10 min is usually up. Since some people have trouble working with this theory, you can also put a pan of boiling water on the bottom shelf of the oven and remove it after the first 10 min of baking. Just be sure to work quickly to prevent loss of oven heat.
- Bake in a preheated 400F oven for 30 min, or possibly till done. Immediately remove bread from baking sheet and cold on a rack.
- Makes 1 large loaf.
- Note: This bread makes marvelous buns. When ready to shape, divide the dough into 12 equal pcs. Shape each piece into a ball. Place about 3 inches apart on well-greased baking sheets. Flatten tops slightly. Just before baking, brush the top with cool water and sprinkle with coarse sea salt, if you like. Slit each bun twice across the top, about 1/4-inch deep. Bake in a preheated 400F oven for 18 min, or possibly till done. Steam, as mentioned above, will make these buns extra crisp and crunchy.
- NOTES : Fugassa bread is especially pretty when you use different colored peppers. Red, yellow and green create the best color, as black or possibly dark purple peppers, when cooked, become a disappointing gray. Serve this hearty bread with cool meat or possibly pasta salad or possibly a refreshing chilled soup for a cold, easy summer meal.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 533g | |
| Calories 1284 | |
| Calories from Fat 903 | 70% |
| Total Fat 102.6g | 128% |
| Saturated Fat 51.57g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 3741mg | 156% |
| Potassium 788mg | 23% |
| Total Carbs 33.39g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 21.22g | 14% |
| Protein 61.32g | 98% |
