One Perfect Loaf Clay Cooker Recipes

PEPPERED MEAT LOAF

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 6- or 7-qt. slow cooker. Coat strips with cooking spray. Top with potatoes., In a large bowl, combine eggs, onion, tomato sauce, saltines, ketchup, garlic, Worcestershire sauce, seasoned salt and seasoned pepper. Add beef and sausage; mix lightly but thoroughly. Shape into a loaf; transfer to slow cooker. Combine sauce ingredients; pour over top., Cook, covered, on low until a thermometer inserted into meat loaf reads at least 160° and potatoes are tender, 6 to 6-1/2 hours. Using foil strips as handles, remove meat loaf to a platter.

ONE PERFECT LOAF CLAY COOKER

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.

BRAIDED EGG BREAD CLAY COOKER

Steps:

• Scald milk; remove from heat. Stir in butter, sugar and salt, stirring until butter melts. Pour into large mixer bowl; cool to lukewarm. Place 1/4 cup warm water in small bowl; sprinkle with yeast. Let stand until softened, about 3 minutes.
• Add yeast mixture and 1 3/4 cups of the flour to milk mixture. Mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
• Beat in eggs, one at a time, beating well after each addition. Beat in 1 cup of the flour. 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 satiny and small bubbles form just under surface, about 15 minutes.
• Place dough in greased bowl; turn greased side up. Let stand covered in warm place until doubled, about 1 1/2 hours.
• Soak bottom of a 3 1/4 quart (3.25 L) unglazed clay cooker in water about 15 minutes.
• When dough has doubled, drain bottom; pat dry; grease sides and bottom generously. Line cooker with parchment paper cut to fit bottom only; grease parchment paper.
• Punch down dough. Turn onto floured surface. Knead lightly just to expel air bubbles. Divide into 3 pieces. Roll each piece between palms of hands into 12 inch rope. Place ropes, side by side, in cooker; braid ropes and tuck ends under. Let stand, covered with waxed paper, in warm place until nearly doubled, about 45 minutes to 1 hour. Mix egg white and 1 teaspoon water. Brush dough with egg white mixture; sprinkle with sesame seeds.
• Soak top of cooker in water about 15 minutes; drain. Place covered cooker in COLD oven. Set oven at 425°F (This temperature of 425°F is correct the bread will not burn, it is golden brown all over and crusty.) Bake until bread sounds hollow when tapped and crust is brown, 40 to 45 minutes. Remove from cooker; cool on wire rack.
• Clay Cookery.

THE ALL-GOOD LOAF

Steps:

• Add ingredients in order suggested by your manufacturer. Select whole wheat setting.