Fougasse aux grattons (flat bread with crackling
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Fougasse aux grattons (flat bread with crackling
  Bread  
Last updated 6/12/2012 12:44:22 AM. Recipe ID 3777. Report a problem with this recipe.
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      Title: Fougasse aux grattons (flat bread with crackling
 Categories: Breads, Meats
      Yield: 8 Servings
 
      1 ea Pkg active dry yeast
      1 lb Flour*
    250 ml Tepid water
      1 ea Egg yolk, beaten
      1 lb Belly of pork, diced
      2 lb Pork fat, diced
     12 tb Dry white wine
 
  *Flour should be a mixture of unbleached white bread flour with 2
  generous handfuls of buckwheat flour, sifted together. If you can't
  find the buckwheat flour, don't worry about it.
  
  For the dough: Stir together the yeast and a handful of flour in
  enough water to make a runny batter. Leave for 1 hour. Warm the
  remaining flour in the oven, mix in salt and make a well in the
  middle. Pour in the yeast mixture and add enough tepid water to make
  a moist dough. Knead for 10-12 minutes on a lightly floured surface.
  Leave to rise in a large floured bowl covered with a dampened cloth.
  When the dough has doubled in size, turn out onto a floured work
  surface, punch down and flatten the dough out. Add the grattons (see
  immediately below for how to make them). Preheat the oven to
  450F/250C.
  
  For the grattons: Cook the meat, fat and wine over a *very* gentle
  heat in a heavy covered saucepan. Press down on the meat several
  times during cooking to render up as much fat as possible. After 1
  1/2 - 2 hours, pour the liquid off through a strainer. (It can be
  used instead of olive oil for cooking, and often was, in Provencal
  cooking.) Crisp the diced meat over higher heat, straining off any
  liquid fat when necessary.
  
  To make the fougasse, make the bread dough, and after the first
  rising mix in the grattons. Then, with a knife, cut through the dough
  first one way, then another. Reform into a ball and repeat. Gather
  the pieces together into a mass, divine in two and form into two flat
  loaves, slashed straight through their thickness in numerous places.
  Spread the holes wider with your fingers. (You are striving for an
  effect like a flat sheet of bread with holes like those of a slice of
  swiss cheese.) Brush the top with the egg yolk and bake on a hot
  metal sheet for 30-35 minutes until crisp and golden. Serve warm with
  a bitter salad like endive or dandelion.
  
  NB:  this is a very rich bread -- more like a salty shortbread than
  anything else.  But *very* good.
 




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Recipe ID 3777 (Apr 03, 2005)

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