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Continued: Recipes: brie and apple soup, fougasse

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  • Last update: October 9, 2013 - 1:31 PM

• 3 c. flour, divided

1 pkg. (1/4 oz.) or 1 scant tbsp. active dry yeast

• 1 tbsp. sugar

1 1/4 c. warm water (120 to 130 degrees)

1/3 c. shredded sharp Cheddar cheese

2 tbsp. freshly grated Parmesan cheese

2 tbsp. butter, at room temperature

• 1 tsp. salt

• 1/2 tsp. hot sauce

1/4 tsp. cayenne or black pepper

• Cooking spray

• Olive or vegetable oil


In a small bowl, combine 1 cup flour, yeast, sugar and warm water. Stir until blended and set aside until mixture has begun to bubble and rise, about 10 minutes.

In a food processor, combine remaining flour, Cheddar and Parmesan cheese, butter, salt, hot sauce and pepper; pulse just until well blended. Add yeast mixture and process until the dough comes together in a ball and spins around the bowl 25 times; dough will be in a smooth ball. (If mixing by hand, or kneading by hand, knead until the dough is smooth and not sticky. Be careful not to add more than a tablespoon or 2 of extra flour as you knead.)

If the dough seems very firm, add water 1 tablespoon at a time to make a soft and smooth dough. If the dough is too sticky, add more flour 1 tablespoon at a time.

Coat a work surface or countertop with cooking spray and turn dough out onto it. Cover with an inverted bowl and let rise for 15 minutes.

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