Hi Barbara,
Yes, I've baked bread in a clay pot and have been very happy with the crisp
crust produced. I have four clay bakers and use them frequently. I've
found that the recipe provided by Rommertopf gave results that were much
superior, therefore I'm enclosing it here.
* Exported from MasterCook II *
Romertopf Bread Recipe
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads: Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup warm water -- 110 degrees F
1 package yeast
1 teaspoon sugar
3/4 tablespoon salt
1 tablespoon veg oil
3 cups all-purpose flour
Condensed Baking instructions:
Soak top and bottom of clay baker about 15 minutes. I use an hour.
Mix and knead dough.
Put in bowl and ferment until double.
Punch down and form into loaf.
Put in generously greased clay baker bottom and allow to rise about 30 - 40
minutes.
Slash top of loaf, put top on clay baker and place in a cold oven.
Turn on oven and set to 475 F.
Allow to bake with top on for 45 minutes.
Remove cover and if necessary continue baking with top off until loaf is
properly browned.
Remove from baker and cool on wire rack.
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I hope this works for you, Barbara. If you've got any questions please
drop me an e-mail.
Don B