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Saturday, March 21, 2015

Fagoza

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

  • 1 pint warm water
  • 5 ounces powdered milk
  • 3 ounces dry yeast
  • 3 eggs
  • 4 ounces sugar
  • 4 ounces butter
  • 4 ounces shortening
  • 1 1/2 ounces salt
  • 3 1/2 lbs bread flour
  • 12 ounces pastry flour
  • 1 bunch green onion
  • 1/2 bunch italian parsley
  • 1/4 bunch basil
  • 3 large tomatoes
  • 4 ounces olive oil
  • 1 ounce garlic
  • 12 ounces cheddar cheese

Recipe

  • bring water to 110f in a mixer bowl.
  • add the yeast, powder milk to the water using a whisk and mix until yeast is dissolved.
  • add the remaining ingredients and start the mixer to speed 1 ( or lowest ) to blend ingredients. adjust dough, if too loose add flour, too firm, add water.
  • develop the dough on speed 2 and let mix for 3-5 minutes, or until completely mixed and smooth and elastic.
  • cover bowl with plastic wrap and let dough double in size in a warm place.
  • while dough is proofing, prepare the other herbs and cheese.
  • cut green onions 1/2" thick, remover parsley and basil from the main stem and chop fine. mince the garlic.
  • peel tomatoes (after blanching for 1 minute in hot water and rinsing in cold) remove seeds (cut crosswise in half then squeeze the seeds out) then cut tomatoes no larger than 1/2" cubes.
  • cut cheese into 1/4"-1/2" cubes (or you can shred the cheese and add it that way).
  • when dough is proofed (doubled in size) punch down and roll it out.
  • add the herbs and cheese over the top.
  • using a bench scraper (or pastry blade) make lots of angled cuts to evenly distribute the herbs and cheese throughout the dough.
  • cut the dough into 24 oz portions,(do not round the dough) put them into buttered pie tins.
  • proof the dough until light and almost doubled and bake 400f 20-30mins until browned on top and bottom.

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