A simple loaf for the Romertopf
Place water in bowl, ans sprinkle with yeast. Let soften 3 mins then stir in sugar,salt and oil. Add 2 cups of the flour and mis till blended:beat on med speed till dough is elastic.(about 5 mins)
Stir in 1/2 cup of the flour to make soft dough. Turn out onto floured surface and knead, adding flour as needed, until dough is smooth and springy (about 15 to 20 mins by hand-less by machine). Place dough in greased bowl and let rise until double.
Soak bottom half of your clay cooker (5 1/2 cup one) for 15 mins. Drain, pat dry, and oil sides and bottom.
Punch risen dough down and shape into loaf and place in oiled cooker. Cover let stand till dough nearly reaches top of cooker (about 30 mins). Cut diagonal slashes in risen loaf.
Soak top half of cooker 15 mins, drain, pat dry, and oil. Place covered cooker in COLD oven. Set oven to 425 degree F and bake 45 mins. Remove top cover and bale till
top is brown (3-5 mins). Remove and cool on rack.
Baking bread in a wet clay cooker results in a crisp shiny crust you may have thought possible only in a baker's brick oven.
Place warm water in a large mixer bowl and sprinkle with yeast.
Let stand until softened, about 3 minutes.
Stir in sugar, salt and oil.
Add 2 cups of the flour.
Mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
Stir in 1/2 cup of the flour to make soft dough.
Turn dough onto floured surface.
Knead, adding flour as needed, until dough is smooth and springy and small bubbles form just under the surface, 15 to 20 minutes.
Place dough in greased bowl; turn greased side up.
Let stand covered in warm place until doubled, about 1 hour.
Soak Romertopf bottom of loaf shaped, 5-1/2 cup clay cooker in water about 15 minutes.
When dough has doubled, drain bottom of cooker pat dry.
Grease sides and bottom generously.
Punch dough; shape into loaf and place in cooker.
Let stand, covered with waxed paper, in warm place until dough nearly reaches top of cooker, 30 to 45 minutes.
Cut diagonal slashes, 1/2 inch deep, in top of dough with razor blade or sharp knife.
Soak top of cooker in water about 15 minutes; drain; pat dry and grease.
Place covered cooker in cold oven.
Set oven at 475° F.
Bake 45 minutes.
Remove cover, bake until top is brown, 3 to 5 minutes.
Remove from cooker and cool on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (616g) | ||
Recipe Makes: Servings | ||
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Calories: 1395 | ||
Calories from Fat: 69 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.6g | 10 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 25.4mg | 1 % | |
Potassium 406.9mg | 11 % | |
Total Carbohydrate 284.5g | 84 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 274.4g | ||
Protein 39.3g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1395
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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