making old school nut bread

forgot where i found this……..

4 hours | 1¼ hours prep

 SERVES 16 -20 , 2 loaves

Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions have NOT been adjusted (only the amounts in the ingredients list were updated).

• 1/4 cup water
• 1 (1/4 ounce) package dry yeast
• 1 cup milk, lukewarm
• 3/8 cup sugar
• 1 1/2 teaspoons salt
• 2 egg yolks
• 1/4 cup butter or margarine (not spread or tub product)
• 4 cups all-purpose flour, sifted

FILLING

• 16-24 ounces nuts, shelled and ground
• 1-1 1/2 cup sugar
• 1/2 (12 ounce) can evaporated milk (Pet brand preferred) or 1 cups half-and-half
• 1 teaspoons vanilla
• 1 teaspoons salt
• 1/4 cup butter
• 2 egg whites, beaten (optional)

 

1. Stir yeast into water.
2. Mix butter, milk, sugar, and salt.
3. Add egg yolks, yeast mixture and 2 cup flour.
4. Mix thoroughly.
5. Add remaining flour and turn dough out on a floured surface.
6. Knead until smooth, elastic and does not stick to surface.
7. Place in greased bowl and let rise 1 hour.
8. Grease your baking pan.

 

1. Filling: mix milk, salt, margarine and sugar.
2. Heat slightly until margarine melts and sugar is dissolved.
3. Add nuts then to stretch mixture you can fold in beaten egg whites.
4. After it has risen, divide into 4 equal parts.
5. Do not knead.
6. Roll each piece to about 1/8 inch thick.
7. Spread with cooled filling.
8. Roll jelly-roll style and place seam down in a greased pan.
9. Let rise for 1 hour.
10. Preheat oven to 350°F.
11. Bake 40 – 45 minutes.

Fougasse

from thehappynoise.blip.t posted with vodpod

“In ancient Rome, panis focacius was a flat bread baked in the ashes of the hearth (focus in Latin). This became a diverse range of breads that include “focaccia” in Italian cuisine, “fugassa” in the Ligurian language, “fougasse” in Provence and “fouaisse” or “foisse” in Burgundy. The French versions are more likely to have additions in the form of olives, cheese, anchovies etc, which may be regarded as a primitive form of pizza without the tomato.

Fougasse was traditionally used to assess the temperature of a wood fired oven. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded.”

from Wikipedia

also: A fougasse is an improvised mine constructed by making a hollow in the ground or rock and filling this with explosives (originally, black powder) and projectiles. Not looking for this kind of result today.