Fagoza

"This is a compound bread using a simple soft white roll dough with cheese and herbs developed into the dough. A tasty bread that you can be creative with by changing the types of cheese and herbs used. Baked in round aluminum tins, they make great gift breads."
 
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Ready In:
3hrs 25mins
Ingredients:
17
Yields:
10 24 oz Breads
Serves:
10
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ingredients

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directions

  • 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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RECIPE SUBMITTED BY

Kim and Jerome Jainga live in Pierce county and are both Pastry Chefs.. You can find Kim at the Puyallup Farmers Market on most Saturdays.
 
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