FABULOUS FARGOZAS
A moist and tender cheese, garlic, onion and rosemary muffin is quick to make and wonderful served alongside homemade soup, especially potato or Italian-flavored soups. It's a nice change from yeast-type breads or rolls.
Provided by FunwithFood
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). If using dark-coated muffin pans, preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- In a large bowl, stir together flour, sugar, salt, baking powder, and rosemary until the mixture is smooth and without lumps. Lightly mix in the mozzarella cheese, Parmesan cheese, onion, and garlic. In another bowl, whisk together the egg and melted butter, then whisk into the milk. Make a well in the center of the dry ingredients, and pour the milk mixture into the well. Stir just to moisten, 12 to 15 full circular strokes that scrape the bottom of the bowl. The batter will look lumpy. Pour batter into the prepared muffin cups, filling them about 2/3 full.
- Bake the muffins in the preheated oven until browned, about 25 minutes. Cool in pan for about 5 minutes before removing from the cups.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 21.6 g, Cholesterol 37.8 mg, Fat 7.6 g, Fiber 0.8 g, Protein 7.6 g, SaturatedFat 4.6 g, Sodium 336 mg, Sugar 4.6 g
FERGASA BREAD (BREAD MACHINE)
This recipe for a delicious cheesy-herb bread comes from the Winnipeg Free Press. I used the green onion and only half the Tabasco (because the first time I made it was for guests), but will use the full amount next time. I'd also recommend adding more cheese. I used quite finely cubed cheese and I could hardly see or taste it. Delicious nonetheless and what an incredible smell while baking!
Provided by Swan Valley Tammi
Categories Yeast Breads
Time 3h30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine in order recommended for your bread machine.
- Select white bread cycle.
Nutrition Facts : Calories 1810.6, Fat 36.3, SaturatedFat 14.3, Cholesterol 59.3, Sodium 3856.9, Carbohydrate 309.9, Fiber 12.2, Sugar 17.5, Protein 55.4
FERGOSA
Kids love this little flatbread - great to be served with pasta, chili and some soups and stews. I found this recipe in one of the cookbooks put out by the Best of Bridge - can count on recipes by those gals.
Provided by Nanna D
Categories Quick Breads
Time 20m
Yield 1 flatbread, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onion and butter until the onion is transparent.
- Meanwhile, combine the biscuit mix, 1/2 cup of grated cheese, and milk and beat until smooth. This will be sticky.
- Knead 10 times on floured board working in a small amount of flour if it is sticking too much.
- Butter 8 or 9 inch pie pan and also your hands; spread this mixture on the bottom of the pan.
- Combine the cup of grated cheddar and egg. Spread on crust,
- Sprinkle with onion-butter mixture and poppy seeds.
- Bake at 425°F for 20 minutes.
- To serve, cut in wedges.
Nutrition Facts : Calories 258.6, Fat 17, SaturatedFat 8.7, Cholesterol 72.3, Sodium 463.6, Carbohydrate 15.8, Fiber 0.9, Sugar 3.5, Protein 10.8
FOUGASSE
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
Provided by Connie
Categories Bread Yeast Bread Recipes
Yield 20
Number Of Ingredients 10
Steps:
- Pour water into a large bowl. Sprinkle yeast into water, and let it stand undisturbed until dissolved. Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended. Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms.
- Turn the dough out onto a lightly floured surface, and knead until smooth and elastic. Form into a ball, and place into an oiled bowl. Flip the dough to coat the surface. Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour.
- Punch dough down, and divide in half. Shape into an irregular ovals, about 1 1/2 inch thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to pans. Brush each loaf with olive oil, and sprinkle the remaining herbs on top. Make several slashes in the bread, cutting through the dough with a knife. Cover the loaves with clean dishtowels. Let rise again until the dough begins to rise again, about 20 minutes.
- Place baking sheets into a preheated 450 degree F (220 degree C) oven. Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door. Bake until golden, about 20 minutes.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 20.1 g, Fat 3 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 528.9 mg, Sugar 0.1 g
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