Tuesday, February 22, 2011

Walnut Fougesse by Rohini

1 c all purpose flour
2 c whole wheat flour
1 3/4 t instant yeast
1 1/2 t salt
1 1/4 c warmish milk (not too warm)
2 TBS walnut oil
3/4 c walnuts, coarsely broken and roasted

Make a nice elastic, just barely tacky dough (you may use hand, a mixer or your bread machine), let it rise in an oiled bowl. Fold it, let it rise again. When nicely risen, separate into two balls, roll it out into an oval, quite thin (skinny finger with), let it rise again. Cut slots with a sharp knife, pull them apart, put it on a baking sheet, brush generously with walnut oil, sprinkle coarse salt and bake at 425F till a nice color. This is nice warm with a good soup or salad or both.
I like to use a stoneware baking sheet, heat it up with the oven, and put the dough onto that.

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