MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CRUSTY COUNTRY LOAF
Categories: Breads, Abm
Yield: 3 large loaf
-ELAINE RADIS BGMB90B
1 pk Yeast; scant
1/2 ts Sugar; or more if you like
-up to 1 t
1 1/16 c -warm water; 110 deg. F
3 c Hard wheat flour; or all
-purpose
1 ts Salt
Follow your manufacturers directions. Add water SLOWLY reserving the
last bit to see if it needs more by watching the dough ball.
LA CLOCHE or CLAY COOKER DIRECTIONS:
Set the machine to manual. Set dough in a covered bowl and allow to
rise in a draft free place until double in size, about 45 minutes to
one hour. Remove from bowl, punch down, knead a few times. Let it
rest a few minutes and then shape into a ball. Soak the cloche while
the bread rises.
Sprinkle bottom of cloche dish with cornmeal and and place ball of
dough in center. Cover with the cloche lid and let rise in a warm
draft free place until doubled in bulk, about 45 minutes to one hour.
Preheat the oven to 450 deg. F. Slash the top of the dough with a
sharp knife or a razor blade and place cloche with lid in place in
oven for 15 minutes. Reduce heat to 400 deg. F. and contiune backing
for about 30 to 40 minutes. Remove the cover with about 10 minutes to
go, to brown the loaf. The bread will be brown, crusty and have a
hollow sound when you thump it. Cool on a wire rack and serve while
still warm.
NOTES: You can cover the bread with a water or egg wash and then
sprinkle with seeds. I used the CLAY COOKER directions that were
posted here, and put the bread into a COLD oven, set to 450 deg.
Doing that, you don't have to lower the heat. SOURCE: Pamphlet in LE
CLOCHE; recipe attributed to Chuck Williams of WILLIAMS & SONOMA. I
modified it to a 3 cup instead of 5 cup recipe and added the wash.
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