View Full Version : Review: Potato Fougasse--Dec. '01
01-29-2002, 08:39 PM
I baked this for my dinner group meeting tomorrow, but I took some of the dough and made a small roll so my DH and I could taste-test it.
This bread is delicious. I followed the recipe exactly and got a thin but slightly chewy crust and a soft, hearty bread. I think I should have mashed the potato a little better, as I got some lumps, but I have decided they give the loaf character.
It actually does look like the picture :)
01-30-2002, 05:30 AM
Thanks for the great review! I can't wait to try this. Would you mind posting the recipe?
When I make potato breads, I like leaving the potatoes a little bit chunky as well. I like breads that are not entirely "uniform" in texture.
01-30-2002, 07:20 AM
Could someone with the software please post this?? thanks
01-30-2002, 01:04 PM
01-30-2002, 04:11 PM
* Exported from MasterCook *
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed peeled Yukon gold or baking potato
1 package dry yeast
1 teaspoon brown sugar
1/2 cup warm water (100 to 110 degrees)
6 cups all-purpose flour, divided
2 tablespoons olive oil
2 tablespoons chopped fresh or 2 teaspoons dried
2 teaspoons salt
Place potato in a saucepan; cover with water. Bring to a boil. Reduce
heat, and simmer for 25 minutes or until tender. Drain in colander over a
bowl, reserving 1 cup cooking liquid. Return potato to pan and beat with
a mixer at medium speed until smooth.
Dissolve yeast and sugar in warm water in a large bowl; let stand 5
minutes. Lightly spoon flour into dry measuring cups; level with a knife.
Add 2 cups flour, mashed potato, reserved cooking liquid, oil, rosemary
and salt to the yeast mixture; beat with a mixer at medium speed until
smooth. Stir in 3 1/2 cups flour. Turn dough out onto a lightly floured
surface. Knead until smooth and elastic (about 10 minutes; add enough of
remaining flour, 1 tablespoon at a time, to prevent dough from sticking to
Place dough in a large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85 degrees) free from drafts, 45
minutes or until doubled in size. (Press two fingers into dough. If
indentation remains, dough has risen enough.) Punch dough down, roll into
a 14 x 10-inch rectangle. Place on a large baking sheet coated with
cooking spray. Imagine a lengthwise line running through center of
rectangle. Starting at imaginary line, cut 5 (4-inch-long) diagonally
slits in dough on alternating sides of line. (Be careful not to cut
through edge of dough.) Gently pill slits open. Cover and let rise 30
minutes or until doubled in size.
Preheat oven to 425 degrees.
Uncover dough, and bake at 425 for 25 minutes or until browned. Remove
from pan. Cool bread on a wire rack. Cut loaf in half lengthwise; cut
each half crosswise into 12 pieces.
Yield: 1 loaf (serving size: 1 slice). 137 cal, 1.5g fat, 3.6g pro, 26.7g
carb, 1.1g fiber, 0mmg chol, 1.6mg iron, 197mg sod, 7mg calc.
"A fougasse (FOO-gass) is a French bread shaped by slashing the dough
and stretching it to resemble a ladder or trww-of-life design."
01-30-2002, 04:47 PM
Thanks so much Terry!!
Can't wait to make it.
We love this bread! DH usually makes this one and it is always so tender and flavorful with the rosemary. He made it for his family last Christmas and we are going to my family's home this Thanksgiving, so I wanted to test in out in roll form. Our house smells lovely. I think I prefer it as the rectangular shape it advises you to use, just because it is pretty and different. The rolls taste just like the bread usually does, but mine rolls aren't that pretty. I didn't use a muffin tin and that is possibly why. I just put them on my pizza stones and rounded them by hand.
I think this is such a good "beginners" recipe for breadmaking. Not too many ingredients, quick, and soooo soft with the addition of the potato.
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