Baking Bread In Clay Baker Food
ONE PERFECT LOAF CLAY COOKER
Baking bread in a wet unglazed clay cooker results in a crisp shiny crust you may have thought possible only in a baker's brick oven. If you have doubts, try this simple single loaf. The crust is tender crispy, even the next day if the bread lasts that long. 475 F. temperature is correct and the bread does not burn. This is how I will bake bread from now on.
Provided by Olha7397
Categories Yeast Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Place warm water in large mixer bowl; 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 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 bottom of loaf shaped, 5 1/2 cup clay cooker in water about 15 minutes. My clay cooker is about 11 inches by 8 inches and 3 1/2 inches deep. When dough has doubled, drain bottom of cooker; pat dry; grease sides and bottom generously.
- Punch down 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; cool on wire rack. Makes 1 loaf.
- TO BAKE FROZEN BREAD DOUGH; Purists may scoff, but for an easy way to experience the potential of clay cooker bread baking, why not try a loaf of frozen bread dough. It rises high and wide, and the crust is the best it can be.
- Brush sides and bottom of loaf shaped, 5 1/2 cup unglazed clay cooker with 1 tablespoon melted butter or margarine. Place 1 loaf frozen bread dough (1 pound/450 g), bottom side up, in cooker. Brush dough with 1 tablespoon melted butter.
- Refrigerate overnight or let stand in warm place 1 to 2 hours to thaw.
- Let stand, covered with waxed paper, in warm place until dough rises nearly to top of cooker, 1 to 3 hours.
- Soak top of cooker in water about 15 minutes; drain.
- Place covered cooker in COLD oven. Set oven at 450°F Bake until brown, 40 to 45 minutes. Remove from cooker; cool on wire rack.
- Clay Cookery.
Nutrition Facts :
CLAY OVEN-ROASTED CHICKEN
Don't see too many clay oven or clay pot recipes. This is a favorite of mine. It makes a chicken with a golden brown, very crisp skin.
Provided by Alan in SW Florida
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Soak clay oven in water to cover for 10 to 15 minutes.
- Place lemon in chicken cavity. Tuck wings under, and tie legs together with string, if desired. Place chicken in clay pot, breast side up, and sprinkle with tarragon. Cover with lid.
- Place in a COLD oven. Turn oven to 450 degrees Fahrenheit, and bake 1 hour. Uncover and bake 15 more minutes or until meat thermometer inserted into chicken thigh registers 180 degrees.
Nutrition Facts : Calories 373.7, Fat 27.2, SaturatedFat 7.8, Cholesterol 124.8, Sodium 117, Carbohydrate 2.1, Fiber 0.9, Protein 29.6
BAKER'S CLAY
This is a NON-EDIBLE cookie recipe that makes lovely ornaments to hang on your Christmas Tree.
Provided by Johanna
Yield 1
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.
Nutrition Facts : Calories 1820 calories, Carbohydrate 381.5 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 13.5 g, Protein 51.6 g, SaturatedFat 0.8 g, Sodium 93427.4 mg, Sugar 1.4 g
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