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Garden Fougassa (Chopped Vegetable Bread

* Exported from MasterCook *

Garden Fougassa (Chopped Vegetable Bread)

Recipe By : Sandy's Recipe Journal
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
2 tablespoons butter
2 tablespoons sugar
1 1/2 tablespoons chile or tomato paste
1 large clove garlic -- mashed
3 teaspoons salt
3/4 cup lukewarm water
1 1/2 packages active dry yeast
6 1/4 cups unbleached flour -- approximately
1 cup chopped red onion (generous)
1 large red bell pepper -- seeded and cubed
2 small zucchini -- halved and sliced
1 cup sliced mushrooms
1 1/2 cups cubed sharp Cheddar cheese
Olive oil

Scald the milk, then add the butter, sugar, chili or tomato paste, garlic, and salt, and let them dissolve. When the milk has cooled to lukewarm, dissolve the yeast in the water and add it to the milk. Stir in around 5-1/2 cups flour and as soon as possible, turn dough out onto a floured surface and continue kneading and working in more flour until a very elastic consistency has formed. Place the dough in an oiled bowl, cover with a towel, and let rise in a warm place for 1 hour.

Place the dough on a floured board and pat it out with your hands. Scatter approximately 1/4 of the vegetables and cheese over the surface of the dough. Using two stiff metal-bladed scrapers or spatulas, chop the vegetables into the dough until they are nicely mixed in. Sprinkle on a few drops of oil and knead the dough together. Pat the dough out again and continue working in the vegetables and cheese until all have been incorporated. (The dough will be stringy and barely contain its load of vegetables. Do one last fine chop through the mass.)

Oil a large cookie sheet. Place the dough in its chopped state on the sheet. Do not tamp it down or attempt to smooth it. It should have a rough, chopped quality and be allowed to spread over the top of the sheet even if there are occasional small holes. Let dough rise for 30 minutes. Bake in a preheated 350 F. oven for around 50 minutes. Bread will be firm and golden brown. The bread is easily broken apart and delicious reheated or toasted. Great with a spread of cream cheese!

Serves 12 to 15

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NOTES : This is fantastic!