RFCJ RECIPE ARCHIVE
Posted by : Elaine Radis Baking Bread in a Clay Cooker - pareve
I have about 30 recipes for cooking in a clay pot and would be glad to zip them up to send. Here are a couple of general ones... Title: Clay Cooker Directions for Bread Categories: Information, Breadmaker Yield: 1 Servings French Bread Extraordinaire -RKFV20A BEV JANSON -and it really is. 1 1/4 c Water, 3 1/2 c Unbleached White Flour, 1 1/2 ts Salt, 2 ts Active dry yeast -(plus I also add 1 tb Gluten My Directions for baking Bread in unglazed clay cookware: 1. Rub Flour on sides and bottom of clay pot. (leave some flour in bottom of pot to prevent dough from sticking to pot) 2. Remove dough ball from bread machine and place on oiled counter top. 3. Form dough into one oblong loaf. 4. Completely cover shaped dough ball with flour** and place in clay pot bottom. 5. Let rise 1-3 hours, covered, in warm place. 6. Soak TOP of Clay Pot in HOT water for at least 30 minutes (I also gently slash the top of the dough at an angle before putting the cover on) 7. Place soaked clay pot COVER on clay pot bottom. 8. Put into COLD oven. -- Set oven temperature at 450 degrees. 9. Bake 45 minutes. 10.Remove cover, check for doneness and color. (In my oven, this is enough time for the bread to be done and nicely browned, however ovens vary, so if necessary, bread may be baked/browned an additional 15 minutes UN-covered) (Bread will be done when a finger thump on the loaf's surface sounds hollow) 11. Allow the bread to cool for 15 minutes before serving. **Sometimes I prefer a crusty, crackly top instead of a country look so then I only flour the pot and not the dough. I put an egg glaze on top of the dough with a pastry brush and sprinkle with sesame seeds. (Black sesame seeds really look nice). The dough I prefer is from Linda Rehbergs, Bread Machine Magic the Book of Helpful Hints. If you only buy ONE cookbook for bread machine baking, this should be the book you choose. The Recipe is called: Bev in MN.
