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Recipe Name: Fougasse Aux Grattons (provencal Flat Bread With Crackling Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Active dry yeast
1 Pound(s) Flour*
250 Tepid water
1 Egg yolk, beaten
1 Pound(s) Belly of pork, diced
2 Pound(s) Pork fat, diced
12 Tablespoon(s) Dry white wine
Directions:
Flour should be a mixture of unbleached white bread flour with
2generous handfuls of buckwheat flour, sifted together. If you can't
findthe buckwheat flour, don't worry about it. For the dough: Stir
togetherthe 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 andmake a well in the middle. Pour in the yeast mixture and
add enoughtepid water to make a moist dough. Knead for 10-12 minutes on
a lightlyfloured surface. Leave to rise in a large floured bowl covered
with adampened cloth. When the dough has doubled in size, turn out onto
afloured work surface, punch down and flatten the dough out. Add
thegrattons (see immediately below for how to make them). Preheat the
ovento 450F/250C. For the grattons: Cook the meat, fat and wine over
avery* gentle heat in a heavy covered saucepan. Press down on the
meatseveral times during cooking to render up as much fat as possible.
After1 1/2 - 2 hours, pour the liquid off through a strainer. (It can
be usedinstead of olive oil for cooking, and often was, in Provencal
cooking.)Crisp the diced meat over higher heat, straining off any
liquid fat whennecessary. To make the fougasse, make the bread dough,
and after thefirst rising mixin the grattons. Then, with a knife, cut
through thedough first one way, then another. Reform into a ball and
repeat. Gatherthe pieces together into a mass, divine in two and form
into two flatloaves, slashed straight through their thickness in
numerous places.Spread the holes wider with your fingers. (You are
striving for aneffect like a flat sheet of bread with holes like those
of a slice ofswiss cheese.) Brush the top with the egg yolk and bake on
a hot metalsheet fgor 30-35 minutes until crisp and golden. Serve warm
with abitter salad like endive or dandelion. NB: this is a very rich
bread ++more like a salty shortbread than anything else. But very
good.Recipe By :From: Cindy@sierra.Uucp (Cindy JohnstonFile
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 980
Calories From Fat: 672
Total Fat: 74.5g
Cholesterol: 135.4mg
Sodium: 743.8mg
Potassium: 399.6mg
Carbohydrates: 45.3g
Fiber: 1.5g
Sugar: <1g
Protein: 25.3g


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