Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Utensils
For a frying pan with lid (can be heated to at least 240 degrees)
How it's done
Dough
Mix the flour, salt and yeast in the food processor bowl. Add the water and oil, knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
On a lightly floured surface, flatten the dough a little, then shape into a ball and place on a sheet of baking paper, dust the bread with flour. Cover and leave to rise for approx. 30 mins.
To bake
Place the cooking pot (incl. lid) in the lower half of the oven. Preheat the oven to 240°C. Using a sharp knife, score a wavy pattern (approx. 1 cm deep) into the dough, place the dough and baking paper in the cooking pot. Cover and bake for approx. 25 mins. in the lower half of the oven. Remove the lid, reduce the heat to 200°C and bake for a further 15 mins. Remove the bread from the oven, leave to cool on a cooling rack.
| Tip: | Mix approx. 1 tbsp molasses into the dough to make the bread a little darker. |
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