Makes 1 Loaf
Ingredients:
1 cup warm water (105-115 degrees F)
1 pkg active dry yeast (2+1/4 tsp)
1 tsp sugar
1/4 Tbsp salt
1 Tbsp vegetable oil
3 cups all-purpose flour (approx.)
Preperation:
In a large mixing bowl, stir together warm water, yeast and sugar. Allow 5-10 minutes or til foamy.
Add 2 cups of the flour, salt and oil. With dough hook, mix on low until blended then on medium speed for about 5 minutes til dough comes together and balls. Turn out onto floured surface to knead, adding flour as needed. Knead about 15-20 minutes til smooth, springy and small bubbles form just under the surface.
Place dough in greased bowl turning to coat. Cover with plastic wrap and let rise until doubled, about 1 hour.
20 minutes before this first rising finishes, soak the bottom of a Romertopf Clay Baker 111 in water. Drain, pat dry and generously grease sides & bottom.
Punch down risen dough, shape into a loaf and place in clay baker. Let stand for 2nd rising, covered with wrap, about 30-45 minutes or til dough almost reaches the top of the cooker.
Soak top of baker for 15 minutes while dough is again rising. When dough has risen, use a sharp razor, knife or lame to cut 2-3 diagonal slashes on top of dough approx. 1/2" deep. Drain lid, pat dry and grease. Place covered baker into cold oven, set temperature to 475 degrees F and bake for 45 minutes. Remove lid and continue to bake til top is brown, about 3-5 minutes. Remove, cool on wire rack.
adapted from Clay cookery by the Editors of Consumer Guide
Ingredients:
1 cup warm water (105-115 degrees F)
1 pkg active dry yeast (2+1/4 tsp)
1 tsp sugar
1/4 Tbsp salt
1 Tbsp vegetable oil
3 cups all-purpose flour (approx.)
Preperation:
In a large mixing bowl, stir together warm water, yeast and sugar. Allow 5-10 minutes or til foamy.
Add 2 cups of the flour, salt and oil. With dough hook, mix on low until blended then on medium speed for about 5 minutes til dough comes together and balls. Turn out onto floured surface to knead, adding flour as needed. Knead about 15-20 minutes til smooth, springy and small bubbles form just under the surface.
Place dough in greased bowl turning to coat. Cover with plastic wrap and let rise until doubled, about 1 hour.
20 minutes before this first rising finishes, soak the bottom of a Romertopf Clay Baker 111 in water. Drain, pat dry and generously grease sides & bottom.
Punch down risen dough, shape into a loaf and place in clay baker. Let stand for 2nd rising, covered with wrap, about 30-45 minutes or til dough almost reaches the top of the cooker.
Soak top of baker for 15 minutes while dough is again rising. When dough has risen, use a sharp razor, knife or lame to cut 2-3 diagonal slashes on top of dough approx. 1/2" deep. Drain lid, pat dry and grease. Place covered baker into cold oven, set temperature to 475 degrees F and bake for 45 minutes. Remove lid and continue to bake til top is brown, about 3-5 minutes. Remove, cool on wire rack.
adapted from Clay cookery by the Editors of Consumer Guide