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Fergasa Bread

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Percebes View Drop Down
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    Posted: 16 June 2015 at 13:20
Growing up in Winnipeg this bread evokes strong memories for me.

Only available in a narrow 150 mile corridor for reasons unknown to me.

Basically a white bread flavoured with tabasco, cubed old cheddar, garlic powder and chopped green onion.

Great toasted in thick slices over a Oak campfire.

Pics to follow
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 June 2015 at 14:03
How about the formula or recipe?
But we hae meat and we can eat
And sae the Lord be thanket
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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 16 June 2015 at 14:18
No recipe exists that I could find that would mimic the flavor I remember-so I will post what I did once I taste my current batch and I am happy with the result.

There is a lactic tang that I need to duplicate-I suspect it can be achieved with sour cream
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 16 June 2015 at 15:19
Piri Piri oil provides some heat and is incorporated after the dough is formed to provide a slight marbling effect.


Hand cut old/sharp cheddar is mixed with garlic powder and chopped chives(mine are partially dehydrated so they stay put when sliced.

Then a book fold

More cheese mixture and another fold

Formed to length and cut in half


Proofed an additional hour

Baked 375F about 30 minutes



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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 16 June 2015 at 16:55
Was it a commercial product?

Do you have a story of the origin of the bread or its name?

Looks like something my wife and kid would really dig.
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Tom

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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 16 June 2015 at 21:00
Originally posted by Tom Kurth Tom Kurth wrote:

Was it a commercial product?

Do you have a story of the origin of the bread or its name?

Looks like something my wife and kid would really dig.


Growing up in Winnipeg my Mother brought home a loaf from a local bakery where she bought all of our bread called Cottage Bakery in the late 60's. The counter girl told her that she should try it.

Over the years Fergasa became more readily available at other Winnipeg Bakeries, but was never mass produced by a larger commercial entity to my knowledge.

I left the city to move West in the early 80's

The smell of a warm loaf in a brown paper bread bag has haunted me and I have not had Authentic Winnipeg Fergasa(if indeed there is such a thing)since 1985.

I was trimming some chives last night and the smell lingering on my fingers triggered those memories.

I looked online and hoped that it would yield plentiful results and some history of the bread and name, but very little jumped out at me.

My quest continues.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2015 at 15:48
I went to wicopedia, seems there are a large number of variations and about as many names for a free form bread that has various things either in the mix or on the loaves before they are baked.
The possible variations seem nearly endless.
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