-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
Linda C, asked me to post my directions for using a
CLAY COOKER or a La Cloche (an unglazed ceramic
covered baking dish used for producing crusty bread),
so here they are:
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 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 loafs 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
Formatted for MEAL MASTER by Elaine Radis, PRODIGY ID:
BGMB90B: GEnie ID; E.RADIS
